Marinated Tomato and Burrata Salad with Balsamic Glaze

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Marinated Tomato and Burrata Salad with Balsamic Glaze

Marinated Tomato and Burrata Salad with Balsamic Glaze grabs attention from the first bite. It’s fresh, creamy, tangy, and downright satisfying. If you’ve ever wondered how to make a salad that feels both fancy and simple, this one fits the bill perfectly.

Why You Should Try Marinated Tomato and Burrata Salad

Tomatoes soaked in a flavorful marinade paired with creamy burrata cheese? Yes, please. This salad turns humble ingredients into something special. The balsamic glaze adds a sweet and tangy punch that ties everything together. It’s perfect for impressing guests or just treating yourself to something a little extra without too much fuss.

Variations I’ve Tried

I’ve played around with this salad more times than I can count. Sometimes, I swap out the balsamic glaze for a drizzle of aged sherry vinegar or even a touch of honey for extra sweetness. Adding fresh basil or mint gives it an herbal lift that’s hard to beat. On a whim, I tossed in some toasted pine nuts for crunch. Each tweak brings a new twist, but the core combo always steals the show.

Marinated Tomato and Burrata Salad with Balsamic Glaze
Adaly Kandice

Marinated Tomato and Burrata Salad with Balsamic Glaze

A fresh and flavorful salad featuring marinated tomatoes and creamy burrata cheese, drizzled with a rich balsamic glaze.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Salad
Cuisine: American
Calories: 280

Ingredients
  

  • 2 cups cherry tomatoes, halved
  • 8 oz burrata cheese
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic glaze
  • 1 teaspoon fresh basil, chopped
  • to taste salt and pepper

Instructions
 

  1. In a bowl, marinate the cherry tomatoes with olive oil, salt, and pepper for 10 minutes.
  2. Place the burrata cheese on a serving plate.
  3. Top the burrata with marinated tomatoes.
  4. Drizzle balsamic glaze over the salad.
  5. Sprinkle with fresh basil and serve immediately.

Notes

Use fresh, ripe tomatoes for the best flavor. Burrata should be served cold. The balsamic glaze adds a sweet tang that complements the creamy cheese perfectly.

Serving

Serve this salad as a light lunch or a starter for dinner. It pairs beautifully with crusty bread or grilled chicken. On warmer days, I like to serve it alongside a chilled glass of white wine. It’s also a winner at potlucks because it looks impressive but comes together quickly.

Tips for Marinated Tomato and Burrata Salad

  • Use the ripest tomatoes you can find; they make all the difference.
  • Don’t rush the marinating step it’s where the magic happens.
  • If you can, make your own balsamic glaze by simmering balsamic vinegar until it thickens. It’s easy and tastes way better than store-bought.
  • Handle burrata gently; it’s delicate and creamy, so tearing it softly keeps that perfect texture.

Leftovers

If you have leftovers (which is rare), store the salad without the burrata in an airtight container. Add the cheese fresh when serving again. The tomatoes keep well for a day or two, but the salad is best enjoyed fresh.

Common Mistakes to Avoid

  • Using underripe tomatoes they’ll make the salad taste flat.
  • Skipping the marinating time it’s essential for flavor.
  • Overdoing the balsamic glaze a little goes a long way.
  • Adding the burrata too early it can get mushy if left sitting too long.

Nutrition Information

  • Calories: 280 kcal
  • Carbohydrates: 12 g
  • Protein: 8 g
  • Fat: 22 g
  • Fiber: 2 g
  • Sugar: 7 g