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Creamy Burrata Cherry Tomato Salad

creamy burrata cherry tomato salad - featured image
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A quick and easy salad featuring warm blistered cherry tomatoes paired with cool, creamy burrata, drizzled with balsamic glaze and fresh basil. Perfect for entertaining or a simple weeknight starter.

Ingredients

Scale
  • 2 cups (about 300g) cherry tomatoes
  • 8 ounces (225g) burrata cheese, at room temperature
  • 3 tablespoons (45ml) extra virgin olive oil, divided
  • 2 tablespoons (30ml) balsamic vinegar (for glaze or use store-bought)
  • 1/4 cup (about 10 leaves) fresh basil leaves, torn
  • 2 cloves garlic, thinly sliced
  • 1/2 teaspoon flaky sea salt (e.g., Maldon)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Balsamic glaze, for drizzling

Instructions

  1. Prep your ingredients: Wash and dry the cherry tomatoes. Slice the garlic cloves thinly. Tear the basil leaves into small pieces. Bring the burrata to room temperature by taking it out of the fridge 30 minutes before cooking.
  2. Heat the skillet: Place your skillet over medium-high heat and add 2 tablespoons of olive oil. Let it heat until the oil shimmers but doesn’t smoke, about 2 minutes.
  3. Blister the tomatoes: Add the cherry tomatoes to the hot skillet in a single layer. Don’t crowd them—cook in batches if needed. Let them sit undisturbed for 2-3 minutes until the skins start to blister and char. Then toss them gently and cook for another 2 minutes until some tomatoes start to burst open.
  4. Add the garlic: Push the tomatoes to one side of the pan and add the sliced garlic to the empty space. Cook for 30 seconds until fragrant, then toss everything together. The garlic should be golden, not brown.
  5. Season the tomatoes: Sprinkle with flaky sea salt, black pepper, and red pepper flakes if using. Toss to combine. Remove the pan from heat and let the tomatoes cool for 2 minutes.
  6. Plate the salad: Transfer the warm tomatoes to your serving platter using a slotted spoon if there’s excess oil. Tear the burrata into pieces (or leave it whole) and place on top of the tomatoes.
  7. Finish and serve: Drizzle with the remaining tablespoon of olive oil and balsamic glaze. Scatter the torn basil leaves over everything. Add an extra pinch of flaky salt right before serving. Serve immediately while the tomatoes are still warm and the burrata is cool and creamy.

Notes

Don’t overcrowd the pan when blistering tomatoes to avoid steaming. Bring burrata to room temperature for best texture. Make balsamic glaze ahead by simmering 1/2 cup balsamic vinegar for 8-10 minutes until thickened. For extra crunch, add toasted pine nuts. Best assembled just before serving.

Nutrition

Keywords: burrata salad, cherry tomato salad, blistered tomatoes, Italian appetizer, quick salad, summer salad, gluten-free, low-carb

Find it online: https://spoonette.com/creamy-burrata-cherry-tomato-salad-recipe-easy-and-perfect/