Can I make burrata with marinated tomatoes ahead of time?

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.

What’s the best substitute if I can’t find burrata?

Fresh mozzarella is the closest alternative. Look for mozzarella balls packed in water or brine for a soft, creamy texture.

Do I need to peel the tomatoes?

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.

Burrata with Marinated Tomatoes

Name: Marinated Tomato Burrata Salad with Fresh Basil
Prep time: 15 min
Total time: 15 min
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

Description

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!

Ingredients

Scale

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

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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.

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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.

two whole burrata balls placed on a speckled ceramic plate, with a bowl of marinated cherry tomatoes and sliced baguette visible in the background, ready for assembly

3. Spoon the marinated tomatoes over and around the burrata, making sure to pour any remaining juices from the bowl over the top.

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4. Drizzle with a little extra olive oil, garnish with fresh basil leaves, and serve right away with good crusty bread.

a bottle of olive oil being drizzled over a vibrant tomato and burrata dip, surrounded by marinated cherry tomatoes and finished with vinaigrette, with sliced baguette in the background

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.
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.

Prep Time: 15