Marinated Tomatoes with Burrata
These marinated tomatoes with burrata are an easy no-cook appetizer that comes together in about 15 minutes. Cherry tomatoes sit in a simple olive oil and balsamic marinade with garlic and fresh basil, then get topped with creamy burrata right before serving. Serve with gluten-free crackers or toasted bread for scooping.
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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.
Nutrition
Calories: 147kcal | Carbohydrates: 2g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 295mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 1mg
