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Summer tomatoes really donโt need much to shine, but a herby vinaigrette, creamy burrata, and a little crusty bread make them feel extra special.
This is one of those easy, make-ahead appetizers that looks gorgeous on the table and takes very little effort. The tomatoes soak up the olive oil, vinegar, garlic, basil, and thyme until theyโre juicy, sweet, and just a little tangy. Spoon everything over room-temperature burrata and serve with grilled bread for scooping.
You know itโs summer when the tomatoes are plentiful and the herbs are growing like crazy! Itโs so exciting!
This year, weโre only growing herbs and lots of my favorite summer flowers, dahlias. We had a harsh spring, so our garden is coming in very slowly. But itโs coming, and Iโm so happy about it. Growing up in Ohio, my dad had the best herbs and produce in his garden. His basil and cherry tomatoes were like no other, the best Iโve ever tasted.
Personally, I think cherry tomatoes are far more delicious than any other variety, you can always count on them to be delicious!
With the 4th of July just days away, I knew this was the perfect time to share this recipe with you all. Iโve been making these marinated tomatoes since 2016. Theyโre on repeat all summer. Once the grocery store starts carrying fresh, in-season summer tomatoes I grab as many as I can. This is the perfect recipe to share with family and friends!
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These are the details
Ingredients
- olive oil
- balsamic vinegar
- Champagne vinegar
- honey
- garlic
- fresh basil
- fresh thyme
- burrata
- cherry tomatoes
- crackers for serving
Step 1: make the vinaigrette
As you can imagine, this is a very straightforward and FAST recipe.
Start with the vinaigrette. I use really good olive oil, balsamic vinegar, champagne vinegar, and a squeeze of honey. Then add some fresh garlic, basil, and thyme. Whisk this all together in a big salad bowl.
Step 2: the tomatoes
As I mentioned, cherry tomatoes are my favorite and they work best for this recipe. If you can look for heirloom cherry tomatoes at the farmers market. They will be the tastiest.
Unless theyโre super small, slice the tomatoes in half, then toss with the vinaigrette.
Step 3: let everything marinate
The final step is to allow time for the tomatoes to marinate in the vinaigrette. Let your tomatoes marinate for at least 30 minutes, but a few hours or overnight is ideal. This allows the tomatoes to really take on the flavors of the vinaigrette.
And then, you can serve. Itโs important to make sure the burrata cheese is at room temperature along with the tomatoes. Spoon the tomatoes over and around the burrata cheese and add some crusty bread for dipping.
So pretty and even more delicious!
FAQ
Can I make marinated cherry tomatoes with burrata ahead of time?
Yes, the tomatoes can marinate ahead, and theyโll become even more flavorful as they sit. For the best texture, keep the burrata separate and assemble the platter just before serving.
Should burrata be served cold or at room temperature?
Room temperature is best because the cheese becomes softer, creamier, and easier to scoop. Take it out before serving so it has time to lose the fridge chill.
What tomatoes work best for this recipe?
Cherry tomatoes are ideal because theyโre sweet, juicy, and easy to scoop with the burrata. Heirloom cherry tomatoes are especially pretty and flavorful when theyโre in season.
What can I serve with marinated tomatoes and burrata?
Grilled or toasted bread is perfect for scooping up the tomatoes, cheese, and vinaigrette. You can also serve it alongside grilled chicken, steak, pasta, or a simple summer dinner.
Looking for other summer salads? Here are some favorites:
Greek Chicken Chopped Salad with Lemon Tahini Vinaigrette
Corn, Tomato, and Avocado Pasta Salad
Tomato, Peach, and Burrata Salad
Lastly, if you make these Marinated Cherry Tomatoes with Burrata, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marinated Cherry Tomatoes with Burrata
Ingredientsย
- 1/2 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons champagne or apple cider vinegar
- 2 teaspoons honey
- 1-2 cloves garlic, grated
- 1/2 cup fresh basil, chopped
- 2 tablespoons chopped fresh thyme
- kosher salt and black pepper
- chili flakes
- 3 cups cherry tomatoes, halved
- 2-3 balls burrata cheese, at room temperature
- grilled bread or crackers, for serving
Instructionsย
- 1. In a bowl, whisk together the olive oil, balsamic vinegar, champagne vinegar, honey, garlic, basil, and thyme. Season to taste with salt, pepper, and chili flakes.2. Add tomatoes and toss to combine. Allow the tomatoes to marinate for 30 minutes at room temperature or up to overnight in the fridge. Bring to room temp before serving.3. To serve, break the balls of burrata over a serving bowl. Arrange the tomatoes around the burrata. Serve with grilled or toasted bread.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So good!! It’s a wonderful summer (or any season) side dish/appetizer. I got a little heavy with the chili flakes and I usually don’t like much heat, but the little extra zing was terrific! Super simple. The most time consuming thing is slicing the tomatoes and letting them marinate. Well worth a try!
Hey Deb,
Amazing! I am so glad to hear that this recipe was enjoyed, thanks for making it. Have the best week!
I’m making this now as an Italian guy friend told me about Burrata cheese about a month ago and he says you got to try it! I can’t wait for this all to come together here shortly
I like this burrata recipe for the summer. Other similar recipes Iโve used are baked in the oven. But I liked the freshness of this for the summer. And a tasty app that doesnโt need the oven heating up the house.
We ate it with kettle potato chips! Great alternate to bread.
Hey Michelle,
Happy Monday!! Thanks a bunch for making this recipe and your feedback, so glad to hear it turned out well for you!
I’ve been making this past couple of years and Every. Single. Time. I make it, it gets RAVE reviews. Just made for 4th of July BBQ and several people enjoyed it so much they didn’t want their burgers – lol. Occasionally reduce by ยฝ and make it for just the 2 of us. A real winner (as so many of your recipes are!) – not to be missed!
Hey Sandy,
Happy Monday!! Love to hear this recipe is always a hit, thanks a lot for making it so often and taking the time to comment!
This recipe deserves a million stars. GREAT WORK TIEGAN! I didnโt have red pepper flakes and used silk chili flakes instead. We had it on grilled buttered bread. We somehow had leftovers, so we let it warm up out of the fridge the next night and served it with coconut basil tofu (chicken would be incredible too!) on toast. I DIED. So good! Thanks for the amazing recipe! PS- do more book signings in Cleveland. We think you are great!
Hey Sarah,
Thanks for the thoughtful feedback after trying this recipeโhappy to hear it was a win.
Thanks for your kind message:) I’ll try to get to Cleveland more!
My friend introduced me to this recipe when she brought it for a Super Bowl party and ever since then it has been a family.. So much so my dad just eats it on its own with feta on top instead of the burrata.
Hey Ambaka,
Thanks for the thoughtful feedback after trying this recipeโhappy to hear it was a win!
Enjoy your Sunday!
Great recipe! I made it a few times now and friends and family love it. I had a few modifications: 1) I used about half of the thyme. The full amount was a bit too much and was overpowering. 2) I skipped the honey since the balsamic vinegar I used is on the thicker and sweeter side.
Hey Thuy,
Awesome! Thank you so much for making this recipe and sharing your modifications. Love to hear you have been enjoying the dish!
hello! ive made this once and it was absolutely delicious. i want to make it again but im curious, how far in advance can i make these and keep them in the fridge?
Thanks so much for making this recipe, Kara! Sure, you could make a day in advance and then add the burrata before serving. I hope this helps! xx