Marinated Tomato and Burrata Salad with Balsamic Glaze

A Fresh, Flavorful Delight

This is the kind of dish that stops conversations. You set it on the table and everyone just knows it’s going to be good. The tomatoes are juicy and bursting with flavor from the marinade, the burrata is rich and creamy with that dreamy soft center, and the balsamic glaze? That’s your magic finishing touch. Sweet, tangy, and just syrupy enough to drizzle like a pro.

I started making this salad when my garden tomatoes were overflowing and I needed something next level to do them justice. Now it’s my go-to appetizer, side dish, or even light dinner when I pair it with some crusty bread.

Why You’ll Love This Recipe

• Ready in 15 minutes – No cooking required.
• Simple ingredients, bold flavor – The magic’s in the marinade.
• Crowd-pleasing and gorgeous – A showstopper for any table.
• Customizable – Add avocado, arugula, or toasted bread to bulk it up.
• Perfect for summer – Refreshing, juicy, and beautifully seasonal.

Prep Time and Servings

Total Time: 15 minutes
Servings: 4 as a side or appetizer
Calories per serving: ~280
Protein: 7g | Carbs: 10g | Fat: 23g

Ingredients

For the Salad:

• 2 cups cherry or heirloom tomatoes, halved or quartered
• 2 balls burrata cheese (4 oz each), gently torn or left whole
• ¼ cup fresh basil leaves, torn
• Flaky sea salt and cracked black pepper, to taste

For the Tomato Marinade:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• Salt and pepper, to taste

For the Balsamic Glaze:

• 2 tablespoons balsamic glaze (store-bought or homemade*)

Optional Add-Ins:

• Sliced avocado
• Toasted sourdough or crostini
• Arugula or baby greens
• Crushed red pepper flakes for heat
• Fresh mozzarella if burrata’s not available

Homemade Balsamic Glaze (Optional)

If you want to make your own glaze, just simmer:

• ½ cup balsamic vinegar
• 1 tablespoon honey or brown sugar

Let it reduce over medium-low heat until thickened and syrupy, about 8–10 minutes. Cool before using.

Step-by-Step Instructions

1. Marinate the tomatoes

In a medium bowl, whisk together olive oil, vinegar or lemon juice, garlic, oregano, salt, and pepper.

Add the tomatoes and toss well to coat. Let sit for at least 10 minutes to absorb the flavors.

Tip: Marinate longer (up to 1 hour) for deeper flavor.

2. Arrange the salad

On a large serving plate, spoon the marinated tomatoes, leaving the marinade behind for now.

Gently place burrata on top (tear into chunks or leave whole).

Scatter fresh basil leaves over everything.

Drizzle reserved marinade over the top, especially around the tomatoes.

3. Add the finishing touch

Drizzle with balsamic glaze just before serving. Go light—just enough to create glossy, tangy ribbons across the salad.

Finish with flaky salt and freshly cracked pepper. Serve immediately.

How to Serve

This salad shines on its own but pairs beautifully with:

• Crusty bread or crostini to soak up the juices
• Grilled chicken or fish for a full meal
• Pasta (try it over chilled angel hair!)
• A bed of arugula to make it more of a green salad
• A charcuterie board as a creamy, fresh contrast

Tips for Success

1. Use ripe, in-season tomatoes – The sweeter the better.
2. Don’t skip the marinade – It pulls out so much flavor from the tomatoes.
3. Serve at room temperature – Burrata is creamiest when not too cold.
4. Gently handle burrata – Tear softly or serve whole for that dramatic creamy center.
5. Layer textures – Creamy burrata, juicy tomatoes, syrupy glaze = a perfect bite.

Variations

• Peach & Tomato Salad – Add sliced grilled or fresh peaches.
• Vegan Version – Use cashew cheese or vegan mozzarella-style cheese.
• Spicy Twist – Add sliced chili or chili oil to the marinade.
• Herb Swap – Use thyme or tarragon in place of basil for a different flavor profile.

Storage Tips

Best enjoyed fresh, but if you have leftovers:

• Store in an airtight container in the fridge for up to 1 day.
• Burrata may lose some of its creaminess once chilled—let it sit out a few minutes before serving again.
• Add a splash of olive oil before serving to refresh the flavor.

FAQ

What if I can’t find burrata?
Fresh mozzarella or even whipped ricotta are great stand-ins. Burrata just adds that extra creamy center.

Can I make it ahead of time?
Yes—marinate the tomatoes ahead, then assemble the salad just before serving.

Is balsamic glaze the same as vinegar?
Nope! Glaze is reduced balsamic vinegar, thickened and sweet. Don’t substitute one for the other.

Can I serve this chilled?
Room temp is best for texture and flavor, but chilled still works if you’re making it ahead.

Conclusion

This Marinated Tomato and Burrata Salad with Balsamic Glaze is the perfect blend of creamy, juicy, tangy, and herby. It’s effortless yet elegant, and every bite delivers bold flavor with minimal effort. Serve it once and it’ll become your signature summer salad.

Try it out and tag me—I’d love to see your gorgeous, glossy plates of summer freshness!

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