I paired creamy burrata with garlic herb marinated tomatoes and basil in my Tomato and Burrata Salad and tucked a surprising little ingredient into the dressing to spark your curiosity.

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I never expected that a bowl of marinated mixed cherry and grape tomatoes and a torn ball of burrata would turn into my go to summer showoff, but here we are. I love how the creamy center breaks open and suddenly what was ordinary becomes weirdly dramatic.

Friends always ask how I got the flavor so deep and I just smile because the trick is embarrassingly simple. It lives somewhere between a Tomato And Burrata Salad and a party starter, sometimes even one of my Burrata Board Ideas when people stop by.

You’ll want to taste it before you finish reading.

Ingredients

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Cherry and grape tomatoes, juicy, sweet with bright acid, low calorie, vitamin C and fiber.
Creamy burrata gives a rich texture, soft cheese with protein, calcium and indulgent fat.
Extra virgin olive oil adds a silky mouthfeel, heart healthy monounsaturated fats and depth.
Fresh garlic brings a pungent savory bite, trace calories, immune boosting compounds and aroma.
Fresh basil tastes herbaceous, slightly sweet, provides vitamin K, and bright perfume.
Red wine vinegar gives tangy acidity that lifts flavors, very low calorie, sharp.
Pinch of red pepper flakes adds heat, tiny calorie hit, enhances savory depth.

Ingredient Quantities

1 lb mixed cherry and grape tomatoes

8 oz burrata (one large ball or two small balls)

3 tbsp extra virgin olive oil

1 tbsp red wine vinegar

1 small garlic clove

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1/2 tsp dried oregano

Pinch red pepper flakes (optional)

1/4 cup fresh basil leaves

Flaky sea salt for finishing (optional)

How to Make this

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1. Take the burrata out of the fridge about 20 to 30 minutes so it comes to room temp, it makes the center extra creamy when you cut it open.

2. Halve the cherry and grape tomatoes, quarter any bigger ones so pieces are about the same size, put them in a medium bowl.

3. Smash the garlic clove with the flat side of a knife and finely mince or grate it, add to the tomatoes with 2 tablespoons of the olive oil, the red wine vinegar, kosher salt, black pepper, dried oregano and a pinch of red pepper flakes if you like heat.

4. Toss everything gently so the tomatoes are coated, taste and adjust salt if needed, then let the tomatoes sit and marinate at room temp for at least 15 to 30 minutes, toss once or twice; you can refrigerate up to 2 hours but bring them back to room temp before serving.

5. Right before serving, spread the marinated tomatoes on a shallow plate or platter and place the burrata in the center.

6. Use your fingers or a small knife to gently tear open the burrata so the creamy interior spills over the tomatoes, dont squish it too hard.

7. Tear the basil leaves and scatter them over the salad, then drizzle the remaining 1 tablespoon olive oil over everything for shine and extra flavor.

8. Finish with a sprinkle of flaky sea salt if you want that crunchy pop, a little extra cracked black pepper, and serve immediately with crusty bread or crostini to scoop up the cheese and tomatoes.

Equipment Needed

1. Cutting board, for slicing the tomatoes and tearing the burrata open
2. Chef’s knife (about 8 inch), for halving and quartering the tomatoes
3. Paring knife or small knife, for smashing and mincing the garlic
4. Medium mixing bowl, to toss the tomatoes with oil, vinegar and spices
5. Measuring spoons, for the olive oil, red wine vinegar, salt and pepper
6. Spoon or silicone spatula, to gently toss and to spread the tomatoes on the plate
7. Shallow serving platter or large plate, to arrange the tomatoes and the burrata
8. Small knife or just your fingers, to gently tear the burrata so it spills out
9. Serving bread or crostini and a butter/spread knife, for scooping up the cheesy tomatoes

FAQ

Q: How long should I marinate the tomatoes for best flavor?

A: Aim for 30 to 60 minutes at room temp if you can, that gives the oil, vinegar and garlic time to mellow and soak in. If it's hot out, pop them in the fridge and marinate up to 6 hours. Longer than that and the tomatoes start to get soft and watery.

Q: Can I make this ahead of time?

A: Yes but separate the steps. You can marinate the tomatoes a few hours ahead and keep them refrigerated. Keep the burrata wrapped and add it right before serving so it stays creamy and fresh.

Q: What can I use instead of burrata if I cant find it?

A: Fresh mozzarella balls are the easiest swap, though theyre less creamy. Another good hack is whipped ricotta with a splash of cream or olive oil to mimic the soft center. For vegan, use a soft plant based cheese.

Q: How should I prepare the garlic so it doesnt overpower the salad?

A: Mince or grate the clove finely, or smash it and remove it after a few minutes in the dressing. The acid from the vinegar and the oil will mellow raw garlic, but grated garlic blends fastest so it wont give big raw bites.

Q: Can I use bigger tomatoes or different herbs?

A: Sure, just cut larger tomatoes into bite size pieces so they marinate evenly. Fresh basil is best but you can swap with mint or a little fresh oregano or thyme for a different note. Dried oregano in the dressing is fine as written.

Q: How should I serve and store leftovers?

A: Serve with crusty bread or grilled slices to sop up the juices, finish with flaky sea salt and extra basil. Leftover marinated tomatoes keep 2 to 3 days in the fridge. Burrata should be eaten same day for best texture, but if you have leftovers seal them and refrigerate, then bring to room temp before serving.

Easy Marinated Tomato And Burrata Salad Recipe Substitutions and Variations

Burrata: fresh mozzarella balls (bufala or fior di latte), or 4 oz ricotta mixed with a splash of cream for a similar creamy center — sorry, use a comma instead: ricotta plus cream works great.
Mixed cherry and grape tomatoes: swap for 1 lb halved small heirloom tomatoes or about 2 cups chopped Roma/plum tomatoes, or 1 cup rehydrated sun dried tomatoes for extra umami.
Red wine vinegar: use 1 tbsp fresh lemon juice or 1 tbsp white wine vinegar, or 1/2 tbsp balsamic for a sweeter tang.
Fresh basil leaves: replace with fresh mint or flat‑leaf parsley, or a handful of baby arugula if you want a peppery kick.

Pro Tips

1. Bring the burrata to room temp for about 20 to 30 minutes before serving so the center is ultra creamy and spreads easily.
2. Salt the tomatoes early and let them sit; the salt draws out juices which concentrates flavor. If they get too watery, reserve a little of that juice and spoon it back over the salad so you don’t lose flavor.
3. Grate or finely mince the garlic so it distributes without big bites. If you want a milder garlic note, mince it and let it sit 5 to 10 minutes before adding.
4. Use a good quality extra virgin olive oil and add most of it at the end for aroma and shine. Tear basil with your fingers rather than slicing to avoid bruising and keep the bright herbal flavor.
5. Serve immediately with warm, crusty bread or crostini for scooping; if you must prep ahead, keep the burrata separate and only dress the tomatoes up to a couple hours in advance, then bring everything back to room temp before plating.

Easy Marinated Tomato And Burrata Salad Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I paired creamy burrata with garlic herb marinated tomatoes and basil in my Tomato and Burrata Salad and tucked a surprising little ingredient into the dressing to spark your curiosity.

Servings

servings

Calories

272

kcal

Equipment: 1. Cutting board, for slicing the tomatoes and tearing the burrata open
2. Chef’s knife (about 8 inch), for halving and quartering the tomatoes
3. Paring knife or small knife, for smashing and mincing the garlic
4. Medium mixing bowl, to toss the tomatoes with oil, vinegar and spices
5. Measuring spoons, for the olive oil, red wine vinegar, salt and pepper
6. Spoon or silicone spatula, to gently toss and to spread the tomatoes on the plate
7. Shallow serving platter or large plate, to arrange the tomatoes and the burrata
8. Small knife or just your fingers, to gently tear the burrata so it spills out
9. Serving bread or crostini and a butter/spread knife, for scooping up the cheesy tomatoes

Ingredients

1 lb mixed cherry and grape tomatoes
8 oz burrata (one large ball or two small balls)
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 small garlic clove
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 tsp dried oregano
Pinch red pepper flakes (optional)
1/4 cup fresh basil leaves
Flaky sea salt for finishing (optional)

Directions

Take the burrata out of the fridge about 20 to 30 minutes so it comes to room temp, it makes the center extra creamy when you cut it open.
Halve the cherry and grape tomatoes, quarter any bigger ones so pieces are about the same size, put them in a medium bowl.
Smash the garlic clove with the flat side of a knife and finely mince or grate it, add to the tomatoes with 2 tablespoons of the olive oil, the red wine vinegar, kosher salt, black pepper, dried oregano and a pinch of red pepper flakes if you like heat.
Toss everything gently so the tomatoes are coated, taste and adjust salt if needed, then let the tomatoes sit and marinate at room temp for at least 15 to 30 minutes, toss once or twice; you can refrigerate up to 2 hours but bring them back to room temp before serving.
Right before serving, spread the marinated tomatoes on a shallow plate or platter and place the burrata in the center.
Use your fingers or a small knife to gently tear open the burrata so the creamy interior spills over the tomatoes, dont squish it too hard.
Tear the basil leaves and scatter them over the salad, then drizzle the remaining 1 tablespoon olive oil over everything for shine and extra flavor.
Finish with a sprinkle of flaky sea salt if you want that crunchy pop, a little extra cracked black pepper, and serve immediately with crusty bread or crostini to scoop up the cheese and tomatoes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.