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Marinated Cherry Tomatoes With Burrata

Marinated cherry tomatoes with burrata are tossed with garlic, herbs, olive oil, and balsamic, then spooned over creamy burrata. The sweet tomatoes marinate for juicy, spoonable topping with a fresh basil finish.
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Prep Time 10 minutes
marinating 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes, halved
Olive oil
  • 0.33 cup olive oil
Garlic
  • 2 clove garlic cloves, minced
Balsamic vinegar
  • 2 tbsp balsamic vinegar
Fresh basil
  • 0.25 cup fresh basil, torn
Fresh burrata
  • 1 fresh burrata
Flaky salt and cracked pepper
  • 0.25 tsp flaky salt and cracked pepper, to taste
Crusty bread
  • 1 crusty bread, for serving

Method
 

Marinate the tomatoes
  1. Toss the halved cherry tomatoes with olive oil, minced garlic, and balsamic vinegar in a bowl until glossy and evenly coated, with no visible dry spots.
  2. Let the tomatoes marinate at room temperature for 30 minutes, stirring occasionally so the garlic and vinegar redistribute into the juices.
Assemble
  1. Place the burrata ball in the center of a serving plate and let it sit briefly so it is more spreadable at room temperature.
  2. Spoon the marinated tomatoes and their juices over and around the burrata so the juices pool slightly on the plate.
  3. Scatter the fresh basil over the top in an even layer, then finish with flaky salt and cracked pepper for contrast.
  4. Serve immediately with crusty bread for scooping while the tomato juices are at their most fresh.

Notes

Pro tip: let the burrata come to room temperature before serving for the creamiest, spoonable texture. For best quality, serve the same day; refrigerate leftovers up to 2 days in a covered container, though the tomatoes soften further. Freezing is not recommended. Dietary swap: for a dairy-light option, replace burrata with fresh mozzarella or a plant-based burrata-style cheese and keep the same marinade.