Marinated Tomato Burrata Salad

This marinated tomato and burrata salad transforms simple ingredients into a restaurant-worthy dish that celebrates summer's best flavors. The juicy marinated tomatoes provide the perfect tangy complement to the creamy, rich burrata cheese, while the balsamic glaze adds a touch of elegance and sweetness.

I first made this salad for an impromptu dinner party when it was too hot to cook, and it has since become my signature dish that friends request whenever they visit. The combination of creamy cheese and tangy tomatoes never fails to impress, even the most discerning guests.

Ingredients

• Cherry or grape tomatoes: Select the ripest, most colorful varieties you can find for the best flavor
• Red onion: Adds a pleasant bite that mellows as it marinates with the tomatoes
• Fresh basil: Brings aromatic brightness use only fresh as dried won't provide the same impact
• Burrata cheese: The star of the show with its creamy center and fresh mozzarella exterior
• Balsamic glaze: Look for a thick, syrupy consistency that will create beautiful drizzles
• Extra virgin olive oil: Use your best bottle as the flavor really shines in this simple dish
• Garlic: Adds depth and complexity to the marinade
• Vinegar: Brightens the tomato mixture choose balsamic for richness or red wine for tang
• Sea salt: Flaky Maldon salt is ideal for finishing the dish with texture and bursts of flavor

Step-by-Step Instructions

Prepare the tomatoes:

Slice each cherry or grape tomato in half lengthwise, exposing their juicy centers. This allows them to absorb the marinade more effectively than whole tomatoes would. Place them in a large mixing bowl where they'll have room to mingle with the other ingredients.

Create the marinade:

Add the finely diced red onion, chopped fresh basil, sea salt, pepper, olive oil, minced garlic, and vinegar to the bowl with the tomatoes. The combination of acid from the vinegar, oil, and aromatics will transform the tomatoes from simple to spectacular. Stir everything gently but thoroughly to ensure each tomato is coated in the flavorful mixture.

Allow time for marination:

Let the tomato mixture rest for at least 3 hours at room temperature, though overnight in the refrigerator produces even better results. This patience pays off as the tomatoes release their juices and absorb the flavors of the marinade. If refrigerated, bring the mixture back to room temperature before serving for the best flavor profile.

Assemble the dish:

Arrange your marinated tomatoes on a serving platter, making sure to include all the flavorful juices from the bowl. The presentation should look natural and abundant, not too perfectly arranged. Create space in the center or around the edges for the burrata.

Add the burrata:

Gently tear open the burrata cheese to reveal its creamy interior and place it strategically among the tomatoes. Tearing rather than cutting preserves the cheese's texture and creates a more rustic, inviting appearance. If using multiple burrata balls, space them evenly throughout the dish.

Finish and garnish:

Drizzle the entire dish with your best olive oil and a generous swirl of balsamic glaze. The dark glaze against the white cheese and bright tomatoes creates a stunning visual contrast. Scatter fresh basil leaves across the top and finish with a light sprinkle of flaky sea salt for texture and flavor enhancement.

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My absolute favorite moment with this dish was watching my Italian grandmother taste it and request the recipe. She spent decades making traditional caprese salad, but admitted this marinated version with burrata elevated the classic to new heights. That seal of approval means more than any cooking award ever could.

Make It Ahead

The beauty of this recipe lies in its make ahead potential. The tomatoes can be marinated up to 24 hours in advance, developing deeper flavor as they sit. Store the marinated mixture in an airtight container in the refrigerator, but never add the burrata until just before serving. About an hour before your guests arrive, remove the tomatoes from the refrigerator to return to room temperature, then complete the final assembly steps when you're ready to serve.

Perfect Pairings

This salad forms the centerpiece of an effortless summer meal when served with crusty artisan bread for scooping up the juices and cheese. For a more substantial offering, serve alongside grilled protein like chicken or fish. Wine lovers will appreciate how beautifully this dish pairs with crisp whites like Pinot Grigio or Sauvignon Blanc, whose acidity complements the tomatoes perfectly.

Seasonal Adaptations

While summer tomatoes create the most spectacular version of this dish, you can enjoy variations year round. In winter, slow roast Roma tomatoes with herbs and garlic to intensify their flavor before assembling the salad. During spring, add tender pea shoots or microgreens for added freshness. Fall versions benefit from a sprinkle of toasted pine nuts or walnuts for warmth and texture.

Frequently Asked Questions

→ How long should I marinate the tomatoes?

The tomatoes should marinate for at least 3 hours to absorb the flavors fully. For optimal taste, marinate them overnight. If refrigerated, allow them to sit at room temperature for 30-60 minutes before serving.

→ Can I use a different type of vinegar?

Yes! You can use your preferred variety of vinegar, such as red wine vinegar, apple cider vinegar, or champagne vinegar, to adjust the flavor profile to your liking.

→ What pairs well with this dish?

This dish pairs beautifully with crusty bread, crackers, or as a side to grilled proteins like chicken or fish. It also works great as a standalone appetizer.

→ Can I make this dish ahead of time?

Yes, you can prepare the marinated tomatoes up to 24 hours in advance. Combine them with burrata and add the garnishes and glaze just before serving for optimal freshness.

→ What type of tomatoes should I use?

Grape or cherry tomatoes work best due to their natural sweetness and texture. However, you can use any ripe, firm tomato varieties cut into small pieces.