Marinated Tomatoes with Burrata
About this Recipe
By: Rachel
There is a saying that gardening does not begin in the spring or summer. When we first sow seeds into rich, expectant soil, nor when we first plant seedlings in the ground. It begins in January… with the dream—of sun-warmed afternoons, overflowing vines, and dishes like Marinated Tomatoes with Burrata waiting at the end of it all.
An Early Start for Tomato Lovers
Famously impatient, my garden begins in January, but not with a dream… with action. I can’t seem to stop myself from starting my seeds months earlier than recommended.
The University of Minnesota suggests starting tomato seeds indoors in mid-April. But by that time, I’ve already raised fully-fledged monsters—flowering, often fruiting, and ready to burst out of their containers. By the end of June, they usually tower over me at six feet tall.
But I can’t help it—tomatoes are an obsession. I spend the fall and winter trading seeds with fellow gardeners I’ve met online. I’m always chasing the sweetest, the juiciest, the most visually stunning of them all. I have hundreds of varieties of tomatoes, and choosing just six to grow each year is agony.
I save these perfect tomatoes for all kinds of dishes—especially my go-to summer favorite, Marinated Tomatoes with Burrata, where they shine in all their sun-ripened glory.
Why Summer Tomatoes Deserve the Spotlight
When these treasured fruits finally ripen, I have to make the most of them—and so should you. No imported or hothouse-grown winter tomato could ever compare to the mouthwatering, delectable treats of the summer garden.
Burrata and Tomatoes: A Match Made for Warm Days
I can think of no better place for tomatoes than alongside rich cheese, sunny olive oil, and fresh herbs (which is why my Whipped Feta with Roasted Tomatoes is also a summer favorite).
Marinated Tomatoes with Burrata takes this classic combo to the next level—the creamy, milky burrata is the perfect counterpart to the juicy, tangy tomatoes, creating a balance of textures and flavors that is simply irresistible. As the tomatoes marinate in olive oil and herbs, they release their vibrant flavors, which soak into the burrata, making each bite a delightful burst of freshness.
It’s a dish that feels light yet indulgent, perfect for lazy summer afternoons or casual gatherings with friends.
How to Serve Marinated Tomatoes with Burrata This Summer
I marinate fresh-off-the-vine tomatoes in herbs, garlic, and olive oil. As they sit, they create a savory, flavorful dressing. Then I spoon them over creamy burrata—and, hopefully, pile everything onto slices of fresh, crusty bread. It’s the kind of dish you’ll eat all summer long and dream about all winter.
Marinated Tomatoes with Burrata
Ingredients
- ½ cup (120g) extra virgin olive oil, plus extra for garnish
- 2 tablespoons balsamic vinegar
- 1 clove garlic, smashed
- 1 large handful fresh basil leaves
- 2-3 large fresh tomatoes (or equivalent quantity of smaller tomatoes)
- Maldon salt and freshly-ground black pepper
- 2-3 large balls burrata cheese
- Sliced crusty bread (optional)
Step by Step Instructions
Step 1
- Rub the smashed garlic clove liberally over the interior of a large bowl. Add the olive oil, balsamic vinegar, and some chopped basil (reserve sprigs for garnish), and stir to combine. Toss the tomatoes in the dressing. Season to taste with Maldon salt and black pepper, stir again, and let marinate for 30 minutes.
Step 2
- Cut your balls of burrata in half, and place on a platter or atop slices of crusty bread. Spoon the marinated tomatoes over the cheese, and finish with an additional drizzle of of olive oil and sprinkling of Maldon salt and black pepper. Garnish with basil leaves, and serve immediately.
Beverage Pairing
By: Olivia
A delicious summer treat like these tomatoes and burrata deserves an equally delicious wine. The fresh, herby, and creamy dish pairs beautifully with crisp, acidic, mineral-forward wines like Sauvignon Blanc and Vermentino. An out-of-this-world pairing can be found in a skin-contact white wine: Lunaria Ramoro Pinot Grigio. If you can grab this at Violet Wine, pair it with this dish to highlight its acidity and savory qualities.
