Name: Marinated Tomato and Burrata Salad with Balsamic Glaze
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 3–4 cups cherry or grape tomatoes, halved (or 4 medium ripe tomatoes, cut into thick wedges); 3–4 tablespoons extra virgin olive oil; 2–3 cloves garlic, finely minced or grated; 1 tablespoon red wine vinegar or sherry vinegar; 1 small handful fresh basil, thinly sliced (chiffonade); 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried oregano); 1/4 teaspoon crushed red pepper flakes; kosher salt, to taste; freshly ground black pepper, to taste; 2–3 tablespoons thinly sliced red onion or shallot, briefly soaked in cold water; 1 small handful pitted olives, such as Castelvetrano or Kalamata; 8–12 ounces burrata cheese (2 to 3 balls); 2–3 tablespoons balsamic glaze, for drizzling; 1–2 pinches flaky sea salt, for finishing; a few leaves extra fresh basil leaves, for garnish; 1–2 tablespoons extra virgin olive oil, for finishing; 2 tablespoons toasted pine nuts, pistachios, or sliced almonds; 1/2 cup sliced cucumber or avocado

Marinated Tomato and Burrata Salad with Balsamic Glaze tastes bright, creamy, tangy, and a little luxurious, like a caprese salad that went on vacation and came back with better stories. It works perfectly for busy home cooks who want a showy appetizer or light dinner on the table in about 25 minutes, start to finish. I first made this on a Tuesday when I felt too tired to cook, and it still made me feel like I hosted a tiny dinner party for myself.

Why Marinated Tomato and Burrata Salad with Balsamic Glaze Is Worth It

This marinated tomato and burrata salad hits every texture and flavor note: juicy tomatoes, silky burrata, sweet-tart balsamic glaze, and plenty of garlicky olive oil. You get restaurant-level flavor with very little effort, and the fridge does most of the work while the tomatoes soak up the marinade.

It works as a starter, a light lunch, or a full meal with some crusty bread and greens. You can prep the tomatoes ahead, then plate the burrata at the last minute, which makes this recipe perfect for entertaining or weeknights when you want something special without stress.

“This Marinated Tomato and Burrata Salad with Balsamic Glaze tastes like a fancy Italian café dish that magically appears in your kitchen with almost no effort. ★★★★★”

Ingredients You Need

Tomatoes and Marinade

Fresh tomatoes
- 3 to 4 cups cherry or grape tomatoes, halved
- Or 4 medium ripe tomatoes, cut into thick wedges
- Choose ripe but firm tomatoes so they hold their shape and soak up the marinade without turning mushy.
Extra virgin olive oil
- 3 to 4 tablespoons
- Use a good-tasting oil since it acts like a dressing. California Olive Ranch or Kirkland Signature organic both taste great and stay budget friendly.
Garlic
- 2 to 3 cloves, finely minced or grated
- Jarred minced garlic works in a pinch, but fresh gives cleaner flavor.
Red wine vinegar or sherry vinegar
- 1 tablespoon
- This adds brightness and balances the sweetness of the balsamic glaze.
Fresh basil
- 1 small handful, thinly sliced (chiffonade)
- You can swap in flat-leaf parsley if basil hides from you at the store.
Fresh oregano or dried oregano
- 1 teaspoon fresh, finely chopped, or ½ teaspoon dried
- Dried oregano brings a classic Italian flavor that pairs beautifully with tomatoes.
Crushed red pepper flakes
- ¼ teaspoon, optional
- Add more if you like a gentle kick.
Kosher salt and freshly ground black pepper
- Season to taste
- I prefer Diamond Crystal kosher salt for consistent seasoning.

Burrata and Toppings

Burrata cheese
- 8 to 12 ounces total, usually 2 to 3 balls
- Use BelGioioso or a local Italian brand if you find it. Fresh mozzarella works if burrata costs too much or stays unavailable.
Balsamic glaze
- 2 to 3 tablespoons, to drizzle
- Pantry shortcut: use store-bought balsamic reduction. I like Trader Joe’s, De Nigris, or Colavita.
- Or simmer 1 cup balsamic vinegar on low until it thickens to syrup, then cool.
Flaky sea salt
- A pinch or two for finishing
- Maldon or Jacobsen adds a nice crunch and pop of flavor on top of the burrata.
Extra basil leaves
- A few small leaves for garnish
- They make the salad look restaurant-level without extra work.

Optional Add-ins

Thinly sliced red onion or shallot
- 2 to 3 tablespoons, soaked briefly in cold water to mellow the bite.
Olives
- A small handful of pitted Castelvetrano or Kalamata olives for briny contrast.
Toasted pine nuts or sliced almonds
- 2 tablespoons for crunch.

Equipment List

Medium mixing bowl for marinating tomatoes
Cutting board and sharp knife
Small whisk or fork for mixing marinade
Serving platter or shallow bowl
Small saucepan if you reduce your own balsamic glaze
Measuring spoons and cups
Spoon for drizzling marinade and glaze

Quick Tips & substitutions

Use room temperature tomatoes and burrata for the best flavor and creaminess.
Salt the tomatoes generously so they release juices and build a natural dressing.
Let the tomatoes marinate at least 15 minutes, and up to 2 hours in the fridge.
Swap burrata with fresh mozzarella, stracciatella, or even ricotta if needed.
Use cherry or grape tomatoes in winter since they usually taste sweeter than big tomatoes.
Stir a spoonful of pesto into the marinade when you want extra basil flavor.
Use bottled balsamic glaze as a pantry shortcut when you feel short on time.
Skip red pepper flakes if you serve this to kids or spice-sensitive guests.
Add sliced cucumber or avocado when you want more freshness and creaminess.
Serve with toasted bread or crostini so no one leaves behind that tomato marinade.

How to Make Marinated Tomato and Burrata Salad with Balsamic Glaze

Step 1: Prep and Season the Tomatoes

Wash and dry the tomatoes, then cut cherry or grape tomatoes in half or slice larger tomatoes into thick wedges. Add them to a medium mixing bowl. Sprinkle with kosher salt and black pepper, then toss gently so every piece gets a little seasoning.

Let the salted tomatoes sit while you gather the marinade ingredients. The salt starts to draw out their juices, which helps build a flavorful dressing.

Step 2: Mix the Tomato Marinade

In a small bowl or directly in the tomato bowl, add olive oil, red wine vinegar or sherry vinegar, minced garlic, oregano, and red pepper flakes. Whisk or stir until the mixture looks glossy and combined. Taste a small spoonful and adjust with a pinch more salt or vinegar if you want extra tang.

Pour the marinade over the tomatoes if you mixed it separately. Add the sliced basil and any optional red onion or olives. Toss gently so you keep the tomato pieces intact.

Step 3: Marinate the Tomatoes

Cover the bowl and let the tomatoes sit at room temperature for 15 to 20 minutes. Stir once or twice so the marinade coats everything evenly. If you plan to serve later, move the bowl to the fridge for up to 2 hours, then bring it back toward room temperature before plating.

The tomatoes will release more juice as they sit, which turns into a rich, garlicky, herby dressing. Taste one tomato and adjust seasoning again if needed.

Step 4: Prep the Burrata

Take the burrata out of the fridge about 15 to 20 minutes before serving so it softens. Pat it dry gently with a paper towel if it looks very wet. Keep the burrata whole for dramatic presentation, or tear it into large pieces if you prefer easier serving.

Place the burrata on your serving platter or shallow bowl. Leave some space around it for the tomatoes and their marinade.

Step 5: Arrange the Salad

Spoon the marinated tomatoes around and partly over the burrata. Pour some of the marinade juices over the cheese and around the platter so every bite picks up flavor. Sprinkle extra basil leaves on top.

Finish with a drizzle of olive oil over the burrata and tomatoes. Add a pinch of flaky sea salt over the burrata for texture and flavor.

Step 6: Add the Balsamic Glaze

Drizzle balsamic glaze in thin ribbons over the tomatoes and burrata. Start with less than you think you need, taste, then add more if you want extra sweetness and tang. The glaze should complement the tomatoes, not drown them.

Grind a little more black pepper over everything. Serve right away while the burrata stays soft and creamy.

Recipe Variations

Gluten free
- The salad itself stays naturally gluten free.
- Serve with gluten free baguette, crackers, or grilled polenta rounds.
Vegan
- Swap burrata with a vegan mozzarella or cashew-based soft cheese.
- Use a vegan balsamic glaze that contains only vinegar and sugar, no honey.
Low carb / keto friendly
- Use less balsamic glaze or choose a sugar free balsamic reduction.
- Skip bread and serve over arugula or mixed greens.
Protein boost
- Add grilled chicken strips or sliced grilled shrimp on the side.
- Toss in chickpeas or white beans for a vegetarian protein option.
Herb twist
- Use fresh thyme and parsley instead of basil and oregano.
- Add a little fresh mint with basil for a bright, summery flavor.
Extra crunch
- Sprinkle toasted pine nuts, pistachios, or sliced almonds on top.
- Add crisp cucumber slices or thinly sliced fennel.

Ways to Serve Marinated Tomato and Burrata Salad with Balsamic Glaze

Spoon over toasted sourdough or baguette as a hearty appetizer.
Serve on a bed of arugula or mixed greens for a light lunch salad.
Pair with grilled chicken, salmon, or simple roasted vegetables.
Plate as part of a snack board with olives, nuts, and fresh fruit.
Serve with chilled sparkling water, citrus-infused water, or iced herbal tea.

Storage Success

Store leftover marinated tomatoes in an airtight container in the fridge for up to 2 days, and stir before serving again. They taste great over toast, pasta, or grilled veggies the next day. Keep burrata separate in its liquid and use it within 1 to 2 days for the best texture and flavor. I suggest you assemble only what you plan to eat, then store components separately so the cheese stays creamy and the tomatoes keep a nice bite.