Marinated tomatoes with burrata is one of my favorite summer appetizers. The tomatoes sit in olive oil, balsamic vinegar, garlic, and fresh basil for at least 30 minutes, which is all they need to pick up a lot of flavor. Then burrata cheese goes on top right before serving and that’s it. I love to serve it in a low bowl, but a platter works, too!
I make this when summer tomatoes are at their best and I want to put something on the table that doesn’t require turning on the oven. It works as an appetizer with crackers or toasted gluten-free bread, or as a side alongside grilled chicken or fish.
Why You’ll Love This Recipe
Ingredient Notes
- Cherry tomatoes – I like to use a mix of colors when I can find them. They look better on the plate and the flavor varies slightly between varieties. Halve them before they go into the marinade so they actually absorb all that olive oil and balsamic.
- Burrata – Look for fresh burrata at the deli counter or specialty cheese section. It should be used within a day or two of opening. The creamy center is what makes burrata worth using here instead of fresh mozzarella. When you cut into it at the table, it spills out into the marinade and becomes part of the dressing.
- Balsamic vinegar – Use a good quality balsamic that you’d actually want to drizzle on a salad. A harsh or overly acidic one will throw off the whole marinade since this recipe is simple enough that every ingredient can be tasted.
- Extra virgin olive oil – Use extra virgin here rather than a light or pure olive oil. The flavor is more pronounced and makes a difference in a marinade with this few ingredients.
- Fresh basil – Don’t substitute dried basil here. Fresh basil is what gives the marinade its brightness and it makes the whole dish smell incredible. Tear it rather than chop it so it doesn’t bruise and turn black before you serve it.
Give the Tomatoes Time to Marinate
Thirty minutes is the minimum, but the longer the tomatoes sit in the marinade, the better they taste. If you have time, let them marinate for a few hours or even overnight in the refrigerator. Just bring them back to room temperature before serving so the olive oil loosens up again.
Recipe FAQs
Yes. Any ripe tomato works here. Heirloom tomatoes cut into wedges or chunks are a great option in the summer when they’re at their best. Just make sure whatever you use is ripe since underripe tomatoes won’t have much flavor.
Yes. Champagne vinegar or white wine vinegar are a good substitute if you don’t have balsamic. They’re lighter and more delicate, which still works well with the burrata and fresh basil. The marinade will be less sweet and a little brighter in flavor. Red wine vinegar also works but is more assertive, so use a little less than the recipe calls for.
Expert Tips
Storage Instructions
Storing: Keep leftover marinated tomatoes in an airtight container in the refrigerator for up to 2 days. Store the burrata separately and add fresh burrata when you’re ready to serve since it doesn’t hold up well once it’s been cut into.
Make ahead: The tomatoes can marinate in the refrigerator for up to 24 hours before serving. Take them out about 30 minutes before you plan to serve so the olive oil comes back to room temperature and loosens up again.
Serving Suggestions
I always serve this with something to scoop it up with. My Gluten-Free Garlic Butter Focaccia is the best option if you have time to make it. Tear it into pieces and use it to get every bit of the marinade out of the bowl. My Gluten-Free Bruschetta follows the same tomato, basil, and balsamic angle if you want something toasted and assembled rather than scoopable. And if you want a quicker burrata appetizer without the marinating step, my Burrata Caprese is ready in 5 minutes with the same creamy burrata on top.
Marinated Tomatoes with Burrata
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 cloves garlic - minced
- 1 tablespoon fresh basil - thinly cut into ribbons (from 10 leaves)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 8 oz cherry tomatoes - halved (1 1/2 cups total)
- 8 oz burrata
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Instructions
- In a medium bowl, combine ¼ cup extra-virgin olive oil, 1 tablespoon balsamic vinegar, 3 cloves garlic (minced), 1 tablespoon fresh basil, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Stir to combine.
- Add the halved 8 oz cherry tomatoes and toss to coat. Let sit for at least 30 minutes to marinate.
- Transfer the marinated tomatoes to a serving bowl or plate with higher edges to keep the marinade contained.
- Place 8 oz burrata on top. Drizzle with a little extra olive oil and a pinch of salt and pepper.
- Serve immediately with gluten-free crackers or toasted gluten-free bread.
Notes
- Gluten-free: This recipe is naturally gluten-free. Serve with certified gluten-free crackers or toasted gluten-free bread.
- Burrata: Add the burrata right before serving. It will start to break down if it sits in the warm marinade too long. Keep it in its packaging until you’re ready to put the dish on the table.
- Make ahead: The tomatoes can marinate in the refrigerator for up to 24 hours before serving. Take them out about 30 minutes before you plan to serve so the olive oil comes back to room temperature and loosens up again.
This is a really great recipe that I get requests from people to make all the time. It’s so easy to make and goes well with burrata, charcuterie and bread. It is a bit salty for me so the one thing I change is that I only use 1/2 a tsp of salt.
Thanks, Angie! So glad you like it!