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Marinated Cherry Tomatoes With Burrata

Marinated cherry tomatoes with burrata are an effortless summer appetizer where juicy tomatoes soak in a garlic and herb vinaigrette before being spooned over creamy burrata. The result is ruby-red, glossy tomato juices surrounding an oozing, spoonable center.
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Prep Time 15 minutes
marinating 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Marinated cherry tomatoes with burrata
  • 3 cup cherry tomatoes Halved
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 garlic Cloves, minced
  • 0.25 cup fresh basil Torn
  • 1 burrata cheese 1 ball
  • 1 salt and pepper To taste
  • 1 crusty bread For serving

Equipment

  • 1 bowl

Method
 

Make the garlic-herb marinade
  1. In a bowl, combine the halved cherry tomatoes, olive oil, red wine vinegar, and minced garlic until the tomatoes look evenly coated.
  2. Season with salt and pepper, then let marinate at room temperature for at least 20 minutes, stirring once halfway so the juices build.
Assemble the appetizer
  1. Place the burrata ball in the center of a serving plate so it stays intact while you add the tomatoes.
  2. Spoon the marinated tomatoes and their juices generously around and over the burrata so the glossy liquid pools slightly.
  3. Scatter the torn basil over the top for bright green flecks on the creamy surface.
  4. Serve immediately with crusty bread for scooping to keep the burrata center soft and flowing.

Notes

Pro tip: let the burrata come to room temperature before serving so the creamy center flows out easily when cut. Store leftover marinated tomatoes covered in the fridge for up to 2 days; assemble fresh when serving for best texture. Freezing is not recommended for burrata. For a dairy-light option, use marinated tomatoes with fresh mozzarella or ricotta instead of burrata.