I like making marinated cherry tomatoes with burrata because it feels fresh, elegant, and incredibly easy at the same time. I enjoy how the sweet, juicy tomatoes soak up the marinade and pair perfectly with the creamy burrata. I also like that it works as an appetizer, side dish, or even a light meal when I want something simple but satisfying.
Ingredients
2 cups cherry tomatoes, halved
8 oz burrata cheese
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 small garlic clove, finely minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon honey (optional)
1/4 cup fresh basil leaves, torn
Optional: pinch of red pepper flakes
Optional: toasted bread or crostini for serving
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by slicing the cherry tomatoes in half and placing them in a mixing bowl.
I add olive oil, balsamic vinegar, garlic, salt, black pepper, and honey if I want a slightly sweeter flavor.
I toss everything gently and let the tomatoes marinate for at least 15–20 minutes so they release their juices and absorb the flavors.
I place the burrata on a serving plate and gently tear it open so the creamy center is exposed.
I spoon the marinated tomatoes and their juices over and around the burrata.
I finish with fresh basil leaves and a pinch of red pepper flakes for a little heat.
I serve it immediately, usually with toasted bread or crostini on the side.
Servings and timing
I usually get about 4 servings from this dish as an appetizer.
Preparation time: 10 minutes
Marinating time: 15–20 minutes
Total time: 25–30 minutes
Variations
I sometimes add diced cucumber for extra crunch and freshness.
I also like using heirloom cherry tomatoes for more color and sweetness.
I occasionally swap balsamic vinegar for lemon juice for a brighter flavor.
I sometimes add olives or capers for a salty Mediterranean twist.
I also like drizzling pesto over the top for extra richness.
Storage/Reheating
I store leftover marinated tomatoes in an airtight container in the refrigerator for up to 2 days.
I keep the burrata separate if possible to maintain its creamy texture.
I do not reheat this dish since it is meant to be served fresh and cold or at room temperature.
I always bring it out of the fridge a few minutes before serving so the flavors are more pronounced.
FAQs
Can I use regular mozzarella instead of burrata?
I can use mozzarella if I don’t have burrata, but I find burrata much creamier and more luxurious.
How long should I marinate the tomatoes?
I usually let them sit for at least 15–20 minutes, but longer marinating makes them even more flavorful.
Can I make this dish ahead of time?
I prepare the tomatoes ahead, but I add the burrata just before serving so it stays fresh and creamy.
What can I serve with this dish?
I like serving it with toasted bread, grilled meats, or as part of a larger antipasto platter.
Do I need to peel the cherry tomatoes?
No, I leave the skins on because they help hold the shape and add texture.
Conclusion
I like this marinated cherry tomatoes with burrata recipe because it is simple, vibrant, and full of fresh flavor. I enjoy how quickly it comes together while still feeling like something special, especially when I want a light and colorful dish that looks impressive on the table.
