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Summer tomatoes really don’t 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 they’re juicy, sweet, and just a little tangy. Spoon everything over room-temperature burrata and serve with grilled bread for scooping.
You know it’s summer when the tomatoes are plentiful and the herbs are growing like crazy! It’s so exciting!
This year, we’re 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 it’s coming, and I’m 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 I’ve 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. I’ve been making these marinated tomatoes since 2016. They’re 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 they’re 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. It’s 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 they’ll 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 they’re sweet, juicy, and easy to scoop with the burrata. Heirloom cherry tomatoes are especially pretty and flavorful when they’re 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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Marinated Cherry Tomatoes with Burrata
Ingredients
- 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
Instructions
- 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.
I brought this app to my small group potluck last night and it was a big hit! I loved it too: healthy, pretty and really so easy. I used a combination of colorful cherry and grape tomatoes that I bought at Costco and Trader Joes, basil from Traders and Burrata from Costco. All perfect for this dish. I sliced a while french bread baguette and put it in a basket with a cloth napkin on the side. I didn’t warm or grill the bread because I was taking it to another house. It would have been cold if I did it at home and I wasn’t sure what the oven situation was at the house I was going to. Also, I wanted to be able to serve right when I got there. 3 1/2 c. of tomatoes and 3 balls of cheese was the perfect amount for 10 people. Winner, winner!
Hey Carole,
Wonderful!! So glad to hear that this dish was enjoyed, thanks for making it! Thanks for sharing what worked nicely for you! Have a great weekend! xT
This was delicious, and a welcome addition to our Christmas morning brunch spread. I opted for 3 balls of burrata instead of 2, and separated each ball into 5-6 pieces before adding the tomatoes. We had someone with a garlic sensitivity so left it out but I’m sure it would have been better to keep it in. I do think the EVOO was a little much for my taste in this application, so I’ll cut it back to ~1/3 cup next time. But there’s definitely going to be a next time!
Hey Lindsay! Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT
Made this for guests and it was a huge hit. Simple and so flavourful. Another keeper.
Thank you sooo much Natalie! xT
Simple and so very delicious!
Thanks so much Sandy! So glad you enjoyed this recipe:) xT
Delicious! Easy!Make ahead!
Had left overs on a toasted English muffin for lunch the next day… just as good as the evening before.
Awesome!! Love to hear that this recipe was enjoyed! Thanks for trying it out 🙂 xT
When you say “break the balls of burrata”, what do you mean? Do I slightly break them open at the top?
First time making this and would like to get it right!
Hi Audrey! Yes, I just tear the burrata apart into little pieces!
I made this 3 times in 2 weeks. It’s delicious. Everyone loved it! I also added some peaches to the tomatoes and drizzled with some hot honey. This is my new favorite!! Thank you!
Hey Jenny! Thank you for giving this recipe a try! I’m so glad you enjoyed it! xT
Made this for my family tonight because of an excess of home-grown cherry tomatoes. Everyone raved about it and made me promise to make it again!
Love to hear that!! Thank you so much for giving the recipe a try! xT
Everyone loved it. Making it again this weekend.
Thank you so much Eileen!
Could you drizzle balsamic glaze when serving?
Absolutely!! xT
Curious if you ever tried roasting the tomatoes with this marinade and then serve it with buratta?
I haven’t! But that would be delicious, I’m sure! xT
This was the tastiest easiest recipe I’d tried in a long time & I’ll be making it again really soon. Thank you
Hey Melinda! Thank you so much for trying out the recipe! I hope you loved it! xT
I made this recipe as an appetizer for friends coming to dinner. Everyone devoured it!!
Thanks so much. This is a keeper and so simple.
Thank you so so much for trying out the recipe! I’m so happy you enjoyed it! xT
Already tested twice this summer, this recipe is a wonder, no brainer and exquisite.
Thank you so much!! So glad you’re loving this recipe! xT
So so good! I added fresh basil and topped these tomatoes on sourdough with crispy prosciutto and it’s been the perfect lunch recipe!
Hey! Thank so much for trying out the recipe! I’m so glad you loved it! xT
Made this last night! It was so easy and oh so delicious! It absolutely screams summer. Could be my new go-to appetizer.
Hi Meredith,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:)
Can’t wait to make this… wonder if I could serve this over arugula to make it salad like?
That would be delicious! xT