This burrata with marinated tomatoes is one of my favorite appetizers to throw together on short notice—or just because. I especially love making this when I’m in the mood to watch a movie (usually a foodie one—I really need to do a blog post with all my favorites). I’ll make a plate, pour a glass of wine, and it turns into a solo date night situation.
It’s also a go-to when we’re doing a fancier dinner or celebrating something. All my kids love burrata, and this is one of those quick appetizers they can help with while dinner’s finishing up. It looks beautiful, takes almost no effort, and everyone dives in with a piece of crusty bread. Win-win.
Of course, peak summer tomatoes are unbeatable. You can definitely get away with cherry tomatoes year-round (I do), but in the colder months, I sometimes roast them with garlic to bring out more flavor—like a low-key tomato confit. Still delicious.
Why You’ll Love This Recipe
- No cooking required — just chop, mix, and serve
- Creamy, juicy, and packed with flavor
- Ready in 15 minutes or less
- Perfect for summer tomatoes and fresh herbs
- Always a hit at parties or happy hour
Ingredient Notes
- Tomatoes: Cherry, grape, or heirloom varieties all work well. Use what looks best and tastes sweet.
- Burrata Cheese: The star of the show! Two is perfect for sharing.
- Herbs: A mix of fresh parsley and basil adds brightness. Sub in oregano or chives if needed.
- Balsamic vinegar: A splash of good-quality balsamic gives depth and tang. Don’t overdo it, a little goes a long way.
- Olive oil: Use extra virgin olive oil with flavor. This is one place to bring out the good stuff.
- Bread: Crusty bread is essential. Toast it, grill it, or tear it straight from the loaf.
A Quick Note on Ingredients
When a dish is this simple, the ingredients have to shine. A good bottle of extra virgin olive oil makes a big difference here. I always keep one on hand just for things like this. Same goes for balsamic vinegar. I love Bona Furtuna—their balsamic is incredible. And Oliviers & Co recently sent me an olive oil that was absolutely delicious. Use what you love, but make sure it tastes good enough to eat on its own.
Step-by-Step Overview
Toss the tomatoes with garlic, herbs, balsamic, and olive oil and let them marinate for a few minutes to build flavor. Place the burrata on a platter and gently cut into it so the creamy center spills out slightly. Spoon the marinated tomatoes and their juices over the top, drizzle with more olive oil, and garnish with basil. Serve immediately with bread for scooping.
Recipe:
PrintMarinated Tomato Burrata Salad with Fresh Basil
Burrata with marinated tomatoes is the kind of simple summer dish that feels like a cheat code. Creamy burrata meets juicy, garlicky tomatoes in a pool of olive oil and balsamic—perfect for scooping up with crusty bread. It’s light, fresh, and comes together in under 15 minutes!
- Prep Time: 15
- Total Time: 15 minutes
Ingredients
- 1 pint cherry tomatoes, quartered (or use whatever looks best—grape, heirloom, etc.)
- 2–3 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley, basil, or a mix of both
- Flaky salt and freshly cracked black pepper
- 1–2 tablespoons high-quality balsamic vinegar
- 2–3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 balls of burrata
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Instructions
- In a bowl, combine the tomatoes, garlic, chopped herbs, a good pinch of salt and pepper, balsamic, and olive oil. Toss gently and let it sit for about 5–10 minutes. This lets the tomatoes release their juices and really brings everything together.
2. Place the burrata on a plate or shallow bowl. Use a knife to gently cut into each one—just enough to let the creamy center spill out a bit.
3. Spoon the marinated tomatoes over and around the burrata, making sure to pour any remaining juices from the bowl over the top.
4. Drizzle with a little extra olive oil, garnish with fresh basil leaves, and serve right away with good crusty bread.
Notes
Make It Your Own
- Tomatoes: Use the best ones you can find. In winter, roasting cherry tomatoes low and slow with garlic is a great swap.
- Herbs: Basil and parsley are my go-tos, but chives or oregano could work too.
- Add-ins: If you want to bulk it up a bit, try adding thinly sliced shallots, a handful of arugula, or even a few olives.
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Bread Tip:
- Toast your bread in a skillet with a little olive oil and flaky salt. Trust me. Or, if I’m serving a crowd, I’ll bake crostini—just slice up a baguette, brush the pieces with olive oil, and pop them in the oven until golden. And sometimes it’s even simpler: a warm baguette we just tear into pieces at the table. Whatever the method, good crusty bread is non-negotiable.
Frequently Asked Questions
You can prep the marinated cherry tomatoes a few hours in advance—just keep them in the fridge and let them come to room temp before serving. Assemble everything right before serving for the best texture and freshness.
Fresh mozzarella is the closest alternative. Look for mozzarella balls packed in water or brine for a soft, creamy texture.
Not at all! Cherry and grape tomatoes have tender skins that work perfectly here. Just quarter or halve them and you’re good to go.
Storage Suggestions
Leftovers (if you have any!) can be stored in an airtight container for a day or two. The burrata won’t be quite as luscious, but it still makes a great addition to pasta or toast the next day. No reheating needed—just bring to room temp.
What to Pair It With
Burrata with marinated tomatoes is one of those dishes that feels effortless but special. I love serving it as part of a relaxed appetizer spread. Crispy Air Fryer Sweet Potato Wedges add something warm and golden to the table, and Jalapeño Artichoke Dip is always a crowd favorite when you want something creamy to scoop.
If you’re keeping things simple, Easy Homemade Air Fryer Pita Chips with my paprika dip make it feel abundant without much work. Just set everything out and let people graze.
A glass of chilled white wine never hurts either.
You Might Also Like
If you enjoy light, fresh starters like this, Baked Eggplant Involtini is another beautiful dish that feels thoughtful but easy. Hamachi Crudo brings that same bright, citrusy elegance if you’re leaning into seafood.
And when you’re building out your flavor lineup, Avocado Crema and Whipped Bone Marrow Butter are two completely different but equally delicious ways to elevate whatever you’re serving next.
