This salad is a cast-iron skillet take on Caprese: cherry tomatoes get charred until blistered and jammy, then arranged around a ball of burrata with basil, toasted pine nuts, and a drizzle of balsamic glaze. The whole thing comes together in 25 minutes and works as a starter, a light lunch, or a side that holds its own next to grilled meat or fish. The charring step is the reason to make this over a standard Caprese โ it concentrates the tomatoes and adds a smoky edge that plain raw tomatoes just donโt have.
Why this recipe works
Two things make this salad reliable. First, a dry cast-iron skillet gets hot enough to blister tomato skins in 3โ4 minutes without steaming them โ a regular nonstick pan traps moisture and you get stewed tomatoes instead of charred ones. Second, the olive oil goes on after charring, not before. Adding fat to the pan first lowers the surface temperature and slows the browning. Seasoning and oil post-char also means the tomato juices stay concentrated on the platter rather than burning off in the pan, and those juices are what soak into the burrata and make the dish.
Shopping notes
- Burrata: Sold in most grocery stores near fresh mozzarella, usually in small tubs of water or brine. Check the use-by date โ burrata has a short shelf life and a ball even two days past peak will taste sour rather than milky. If you can only find fresh mozzarella, it works, but the creamy interior is gone.
- Balsamic glaze vs. balsamic reduction: Store-bought glaze (thick, syrupy) is fine here. Avoid thin balsamic vinegar โ it runs off everything and pools at the bottom of the platter.
- Pine nuts: Expensive and prone to going rancid quickly. Smell them before you buy or use them. Slivered almonds are a cheaper, shelf-stable swap that still give you the crunch.
Storage and make-ahead
Char the tomatoes up to three days ahead and refrigerate them in an airtight container with their juices โ they actually deepen in flavor overnight. The pine nuts can be toasted and kept at room temperature in a small jar for the whole week. Burrata, however, does not store once opened; buy it the day you plan to serve. When youโre ready to eat, pull the tomatoes out of the fridge 20 minutes early so theyโre not fridge-cold when they hit the platter. Assemble everything just before serving โ dress it at the table, because burrata sitting in balsamic glaze for more than a few minutes turns watery and loses its texture. Basil goes on last, right before you bring it out.
Common problems and fixes
- Tomatoes steam instead of char: The pan wasnโt hot enough, or it was overcrowded. Work in two batches if your skillet is smaller than 10 inches. The tomatoes need direct contact with the hot surface.
- Burrata falls apart when you place it: Cold burrata straight from the fridge is firmer and easier to handle. Let it come to room temperature on the platter, not in your hands.
- The platter is watery by the time you serve: Tilt the platter and spoon off excess liquid before bringing it to the table, or use a shallow bowl with a slight lip to contain it. Some juice is good; a puddle is not.
- Basil turns black: Basil bruises fast once torn. Tear it right before serving, not during prep, and keep it away from the hot tomatoes until the last second.
- Dish tastes flat: Burrata is mild and needs salt directly on it, not just on the tomatoes. Add a small pinch of flaky salt on top of the cheese before serving.
Charred Tomato and Burrata Salad
Equipment
- Cast-iron skillet
- Chef's Knife
- Cutting board
- Small saucepan
- Mixing bowl
- Serving platter
Ingredients
- 2 pints cherry tomatoes Mixed colors for visual appeal
- 2 tablespoons extra virgin olive oil High-quality for best flavor
- 1 teaspoon sea salt
- ยฝ teaspoon freshly ground black pepper
- 8 ounces burrata cheese 2 small balls or one large
- ยฝ cup fresh basil leaves Torn for rustic presentation
- 2 tablespoons balsamic glaze Or balsamic reduction
- 1 tablespoon pine nuts Toasted for added crunch
Instructions
- Heat a cast-iron skillet over medium-high heat until hot. Add the cherry tomatoes and let them char for 3-4 minutes, shaking the pan occasionally until they blister and soften slightly.
- Drizzle the charred tomatoes with the olive oil, then season with sea salt and black pepper. Toss gently and remove from heat.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside.
- Place the burrata on a serving platter. Arrange the charred tomatoes around it, allowing some juices to mingle with the cheese.
- Scatter the torn basil leaves on top, drizzle with balsamic glaze, and sprinkle the toasted pine nuts over everything.
- Finish with an extra drizzle of olive oil, then serve immediately with crusty bread or crostini.
Notes
- For a more intense smoky flavor, you can grill the tomatoes instead of charring them in a skillet.
- If you prefer a tangier dressing, add a few drops of fresh lemon juice before serving.
Nutrition
FAQ
Can I use a grill instead of a cast-iron skillet to char the tomatoes?
Yes, but use a grill basket so the tomatoes donโt fall through the grates. High direct heat for 3โ4 minutes works the same way โ you want blistered skins and slightly softened flesh, not collapsed mush.
Can I make this salad ahead for a party?
Partially. Char the tomatoes and toast the pine nuts up to three days in advance and refrigerate them separately. Assemble the platter with burrata, tomatoes, basil, and toppings no more than 10 minutes before guests eat.
What can I use instead of burrata if I canโt find it?
Fresh mozzarella is the closest substitute โ tear it into chunks rather than slicing it so the texture feels less rigid. Ricotta spooned onto the platter also works and has a similar milky flavor, though itโs looser.
My tomatoes released a lot of liquid in the pan โ should I drain them?
Keep the juices; theyโre the best part of the dish and will mingle with the burrata on the platter. If thereโs so much liquid that the pan is sputtering, briefly tilt it and spoon off a little, but donโt discard it all.
Is this salad filling enough as a main dish?
For a light lunch, one serving is enough, especially with crusty bread. If youโre serving it as a dinner main, add a second ball of burrata or serve alongside a protein like grilled chicken or white beans to make it more substantial.