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Marinated Cherry Tomatoes With Burrata

Marinated cherry tomatoes with burrata are a no-cook summer appetizer where ruby-red tomatoes soak up garlicky herb oil and balsamic for a glossy, juicy bite. Spoon the marinated tomatoes and basil over creamy burrata and serve immediately with crusty bread.
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Prep Time 10 minutes
marinating 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 430
Ingredients Method Notes

Ingredients
  

Cherry tomatoes (halved)
  • 3 cup cherry tomatoes Halve before marinating.
Garlic and oil marinade
  • 3 garlic cloves Minced.
  • 0.25 cup olive oil
  • 2 tbsp balsamic vinegar
Herbs
  • 0.25 cup fresh basil Torn; add just before serving.
Burrata and seasonings
  • 8 oz burrata cheese Serve at room temperature for best texture.
  • 1 salt and pepper To taste.
Serving
  • 1 crusty bread For serving.

Method
 

Marinate the tomatoes
  1. In a bowl, combine the halved cherry tomatoes, minced garlic, olive oil, and balsamic vinegar.
  2. Season with salt and pepper, then let marinate at room temperature for at least 30 minutes, until glossy and juicy.
Finish and assemble
  1. Stir in the torn basil just before serving, so the leaves stay bright.
  2. Let the burrata sit at room temperature for 20 minutes before serving for a creamier texture.
  3. Place the burrata in the center of a serving plate.
  4. Spoon the marinated tomatoes and their juices generously around and over the burrata, coating the surface for maximum flavor.
  5. Serve immediately with crusty bread for scooping up the marinating juices.

Notes

Pro tip: let the burrata rest at room temperature for about 20 minutes before assembling so it stays soft and spreadable. Refrigerate leftovers in a covered container up to 2 days, but note the tomatoes will lose some fresh juiciness. Freezing is not recommended. For a dairy-lite swap, use fresh mozzarella or strained ricotta instead of burrata to reduce richness while keeping the creamy center.