This marinated tomato burrata salad combines baby plum tomatoes rested in a herby red wine vinaigrette with creamy burrata. The active preparation takes about 10 minutes, while a 30-minute rest allows the tomatoes to absorb the dressing.
Why You'll Love This Tomato Burrata Salad
- Marinated Instead of Simply Dressed: Resting the tomatoes with vinegar, olive oil, onion, and herbs gives them time to absorb the seasoning.
- Contrasting Textures: Soft burrata, juicy tomatoes, and warm toasted ciabatta create a satisfying balance in every bite.
- Minimal Active Preparation: The dressing and tomatoes take only minutes to combine before the resting time begins.
- Easy to Share: Arrange everything on one platter for an appetizer, light lunch, or addition to a larger meal.
When tomatoes are at their peak, I want to bring out their natural character without covering them with a heavy dressing or complicated preparation. That practical idea is why I enjoy this salad so much: I can mix the tomatoes with herbs and vinegar, leave them to rest, and focus on warming the bread and preparing the burrata. When I have a loaf of homemade ciabatta bread, its airy center and crisp toasted surface make it especially useful for scooping up the cheese and tomato marinade. Because most of the preparation happens before assembly, the recipe works equally well for a relaxed lunch or as a starter when I am hosting friends.
What I enjoy most is the contrast between the tangy, herb-coated tomatoes and the mild, creamy burrata. Marinating the tomatoes at room temperature allows the vinegar, olive oil, red onion, basil, and parsley to season them before they reach the platter. The burrata then softens the dressing's acidity, while toasted ciabatta provides the crisp element the salad needs. Basil brings a familiar aromatic flavor that also works beautifully in my pesto pasta, but here the herb remains lighter and allows the tomatoes and burrata to stay at the center of the dish.
Key Ingredients for Tomato Burrata Salad
Each ingredient contributes to the balance between the marinated tomatoes, creamy cheese, and herby dressing.
- Baby Plum Tomatoes: I choose baby plum tomatoes because their sweet flavor and firm texture work well during the 30-minute marinating time.
- Burrata Cheese: For me, the soft center of the burrata provides the creamy contrast that balances the vinegar-seasoned tomatoes.
- Extra-Virgin Olive Oil and Red Wine Vinegar: I combine these to create a simple dressing that coats the tomatoes without hiding their natural flavor.
- Red Onion, Basil, and Parsley: I chop the onion and herbs finely so they distribute evenly throughout the marinade rather than dominating individual bites.
How to Make Tomato Burrata Salad
The tomatoes need time to marinate, but the hands-on preparation remains straightforward. You can find the complete printable recipe with measurements below.
1. Mix the Dressing: Combine the extra-virgin olive oil, red wine vinegar, finely chopped red onion, basil, parsley, salt, and black pepper in a bowl.
2. Marinate the Tomatoes: Add the halved baby plum tomatoes, toss until evenly coated, and leave them at room temperature for 30 minutes.
3. Toast the Ciabatta: Slice the bread and toast it on a grill pan over medium heat until golden and crisp on both sides.
4. Assemble the Salad: Place the burrata in the center of a platter, arrange the marinated tomatoes around it, spoon over some marinade, and finish with fresh basil.
Tips for Tomato Burrata Salad
Allow the Full Marinating Time: I prefer giving the tomatoes the complete 30 minutes because they have more time to absorb the herbs and vinaigrette.
Use All the Marinade: Spoon the liquid from the bowl over the burrata and ciabatta so none of the tomato, herb, and vinegar flavor is wasted.
Open the Burrata Gently: I like to tear it open immediately before eating so the creamy center spreads naturally into the marinated tomatoes.
Storage
If I have leftover tomatoes, I keep them separate from the burrata. I use any remaining tomato marinade over eggs or pasta the following day rather than letting the flavorful dressing go to waste.
What to Serve with Tomato Burrata Salad
I often pair this salad with Italian grilled chicken thighs or chicken spiedini when I want a complete meal. Marinated olives and roasted peppers also work well alongside it, while a chilled white wine balances the creamy burrata and tangy tomatoes.
Try These Tomato Recipes Next!
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Recipe
Tomato Burrata Salad with Marinated Tomatoes
Ingredients
For the Marinated Tomatoes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- ½ small red onion - finely chopped
- 2 teaspoons chopped fresh basil - plus more for garnish
- 2 teaspoons chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 250 g baby plum tomatoes - halved
To Serve
- 1 loaf ciabatta bread - sliced
- 150 g burrata cheese - 1 ball
Instructions
- Combine 2 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, ½ small red onion, finely chopped, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh parsley, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper in a medium bowl.
- Add 250 g baby plum tomatoes, halved, and toss until evenly coated. Let the tomatoes marinate at room temperature for 30 minutes.
- Place the sliced ciabatta on a grill pan over medium heat. Toast for 2-3 minutes per side until golden and crisp.
- Place the 150 g burrata cheese in the center of a serving platter. Arrange the marinated tomatoes around it and spoon some of the herby marinade over the burrata.
- Garnish the tomato burrata salad with additional fresh basil and serve immediately with the warm toasted ciabatta.
Notes
- Choose Ripe Tomatoes: I use ripe baby plum tomatoes because their sweetness balances the red wine vinegar and their firm texture holds up during marinating.
- Chop the Onion Finely: Finely chopped red onion distributes more evenly through the marinade, so it complements the tomatoes without overpowering them.
- Remove the Chill from the Burrata: I take the burrata out of the refrigerator before serving because its center becomes softer and creamier as it loses its chill.
- Toast the Bread Last: For me, the contrast works best when the ciabatta is still warm and crisp against the cool burrata and marinated tomatoes.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This is a classic combination that never disappoints! The creamy burrata and juicy tomatoes are a perfect match.