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Creamy Marinated Cherry Tomato Burrata Salad

burrata cherry tomato salad - featured image
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A creamy, tangy, and sweet salad featuring roasted cherry tomatoes marinated in balsamic and herbs, served with fresh burrata cheese. Perfect for entertaining or a comforting weeknight dinner.

Ingredients

Scale
  • 2 pints cherry tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • ¼ cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 2 balls burrata cheese (about 8 ounces total)
  • Flaky sea salt for finishing
  • Fresh basil leaves for garnish
  • Crusty bread or crostini for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry cherry tomatoes. Leave them whole. Spread on the prepared baking sheet in a single layer.
  3. Scatter thinly sliced garlic cloves over the tomatoes. Drizzle with 3 tablespoons olive oil, then sprinkle with salt and pepper. Toss gently with your hands to coat evenly.
  4. Roast for 20-25 minutes until tomatoes blister and collapse slightly, and garlic is golden. Halfway through, give the pan a gentle shake.
  5. While tomatoes roast, whisk together remaining ¼ cup olive oil, 2 tablespoons balsamic vinegar, honey, chopped basil, thyme, and red pepper flakes (if using) in a small bowl. Season with salt and pepper.
  6. Remove roasted tomatoes from oven and let cool for 5 minutes. Transfer them (including juices and garlic) to a medium bowl. Pour marinade over warm tomatoes and stir gently. Cover and let sit at room temperature for at least 30 minutes, or up to 2 hours.
  7. About 15 minutes before serving, remove burrata from refrigerator. Let come to room temperature. Gently pat dry with a paper towel.
  8. Spoon marinated tomatoes onto a serving platter. Place burrata balls in the center. Gently tear burrata open to let some creamy center ooze out.
  9. Drizzle any remaining marinade over the top. Sprinkle with flaky sea salt and fresh basil leaves. Serve immediately with crusty bread or crostini.

Notes

Don’t rush the marinating—30 minutes minimum. Both tomatoes and burrata should be at room temperature before serving. For best results, use high-quality balsamic vinegar and flaky sea salt. Leftover marinated tomatoes keep in the fridge for up to 3 days; store burrata separately.

Nutrition

Keywords: burrata salad, cherry tomato salad, marinated tomatoes, roasted tomatoes, Italian salad, summer salad, appetizer

Find it online: https://elaraeats.com/creamy-marinated-cherry-tomato-burrata-salad/