Name: Marinated Tomato and Burrata Salad with Balsamic Glaze
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3-4 cups ripe tomatoes, chopped or sliced (mix of cherry, grape, and heirloom); 8 ounces burrata cheese (2 large balls); 3-4 tablespoons extra virgin olive oil; 1-2 tablespoons balsamic vinegar; 1-2 cloves garlic, finely minced or grated; 1/3 cup fresh basil leaves, torn or thinly sliced; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes, or a pinch to taste; kosher salt or sea salt, to taste; freshly ground black pepper, to taste; 1/2 teaspoon sugar or honey (only if tomatoes are very acidic); 2-3 tablespoons store-bought balsamic glaze; 1 cup balsamic vinegar (for homemade glaze); 1-2 tablespoons brown sugar, white sugar, or honey (for homemade glaze); fresh thyme leaves or fresh oregano leaves, for garnish; flaky sea salt, for sprinkling; good quality pesto, a small spoonful for swirling into tomatoes; olives, such as sliced Castelvetrano or Kalamata

Marinated Tomato and Burrata Salad with Balsamic Glaze tastes rich, creamy, tangy, and a little sweet, like a caprese salad that went on vacation and came back more interesting. It works perfectly for busy home cooks who want a 20–30 minute showstopper that still feels fresh, seasonal, and unfussy. I first made this on a sweltering August night in my tiny apartment kitchen, and I still remember standing over the sink eating it straight from the bowl with zero regrets.

Why Make This Marinated Tomato and Burrata Salad with Balsamic Glaze at Home

You control everything at home: the ripeness of the tomatoes, the quality of the burrata, the amount of garlic, and how sweet or tangy the balsamic glaze tastes. Restaurant versions often skimp on the burrata or drown the salad in dressing, while your version can stay balanced and generous.

This salad also works as a low-effort, high-impact dish for guests. You toss the tomatoes in the marinade, let time do the work, then assemble in minutes right before serving. It looks fancy, but you basically just slice, stir, and drizzle.

“This Marinated Tomato and Burrata Salad with Balsamic Glaze tastes like something from a summer bistro menu, but I threw it together in under 25 minutes and everyone asked for seconds. ★★★★★”

Ingredients You Need

Tomatoes and cheese

Tomatoes:
- 3–4 cups ripe tomatoes, chopped or sliced
- Use a mix of cherry, grape, and heirloom tomatoes for the best flavor and color.
- Avoid mealy, pale tomatoes; they taste flat and watery.
Burrata:
- 2 large balls burrata (about 8 ounces total)
- Use the freshest burrata you can find; it should feel soft and jiggly.
- If you cannot find burrata, use fresh mozzarella and add a drizzle of heavy cream for extra richness.

Marinade ingredients

Extra virgin olive oil:
- 3–4 tablespoons good quality extra virgin olive oil
- Use your favorite everyday olive oil; no need for the super fancy bottle, but pick one that tastes fruity and not bitter.
Balsamic vinegar:
- 1–2 tablespoons balsamic vinegar for the marinade
- Any decent supermarket balsamic works; save the pricey aged bottle for finishing if you want.
Garlic:
- 1–2 cloves garlic, finely minced or grated
- Use fresh garlic; jarred garlic can taste harsh in a raw marinade.
Fresh basil:
- 1/3 cup fresh basil leaves, torn or thinly sliced
- If you run out of basil, use a mix of basil and flat-leaf parsley.
Dried oregano (optional):
- 1/2 teaspoon dried oregano
- This adds a pizzeria-style flavor that works nicely with tomatoes.
Red pepper flakes (optional):
- A pinch to 1/4 teaspoon, to taste
- Skip if you serve this to kids or spice-sensitive guests.
Salt and black pepper:
- Kosher salt or sea salt
- Freshly ground black pepper for better flavor
Sugar or honey (optional):
- 1/2 teaspoon, only if your tomatoes taste very acidic
- This balances the acidity, especially with out-of-season tomatoes.

Balsamic glaze

You have two options here: store bought or homemade.

Store bought balsamic glaze:
- 2–3 tablespoons bottled balsamic glaze
- This works as the easiest shortcut; brands like Colavita, De Nigris, or store brands usually taste great.
Homemade balsamic glaze:
- 1 cup balsamic vinegar
- 1–2 tablespoons brown sugar, white sugar, or honey (optional, but helps it thicken and shine)

You simmer the vinegar until it thickens into a syrupy glaze. This takes a bit of time but tastes deeper and richer than most bottled versions.

Extra flavor boosters (optional but tasty)

Fresh thyme leaves or fresh oregano leaves for garnish
Flaky sea salt to sprinkle on top of the burrata
Good quality pesto: a small spoonful swirled into the tomatoes adds a punch of basil and garlic
Olives: a handful of sliced Castelvetrano or Kalamata olives for a salty bite

Equipment list

Cutting board and sharp knife
Medium mixing bowl for the tomatoes
Small saucepan (if you make homemade balsamic glaze)
Whisk or fork for mixing the marinade
Serving platter or shallow bowl
Small spoon for drizzling glaze
Measuring spoons and cup
Plastic wrap or lid if you marinate the tomatoes in advance

Tips & Mistakes

Use ripe, in-season tomatoes whenever possible; bland tomatoes lead to a bland salad.
Pat the burrata dry gently with paper towels so it does not water down the marinade.
Salt the tomatoes early, then taste again right before serving, since tomatoes release juice and can dilute the seasoning.
Avoid over-marinating; 20–40 minutes gives great flavor, while several hours can turn the tomatoes mushy.
Keep the burrata cold until serving time so it holds its shape, then let it sit at room temperature for 5–10 minutes on the platter to soften slightly.
Drizzle the balsamic glaze lightly; you can always add more, but too much glaze can overpower the fresh tomato flavor.
Slice or tear basil right before you add it; if you cut it too early, it can bruise and turn dark.
Use a wide, shallow platter so every bite gets some tomato, burrata, and marinade instead of piling everything in a deep bowl.
Taste the marinade before you add the tomatoes; adjust salt, acid, and sweetness until it tastes balanced.
Serve the salad soon after assembly; if it sits too long, the burrata can break down and the tomatoes can release too much liquid.

How to Make Marinated Tomato and Burrata Salad with Balsamic Glaze

Step 1: Prep and season the tomatoes

Wash and dry the tomatoes. Slice larger tomatoes into wedges or thick slices, and halve or quarter cherry or grape tomatoes. Add them to a medium mixing bowl.

Sprinkle the tomatoes with a generous pinch of salt and some black pepper. Toss gently so the seasoning coats all the pieces. Let the tomatoes sit while you mix the marinade; they will start to release some juice and taste sweeter.

Step 2: Mix the tomato marinade

In a small bowl or measuring cup, combine the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano (if using), red pepper flakes, and a small pinch of sugar or honey if your tomatoes taste very tart. Whisk until the mixture looks glossy and emulsified. Taste and adjust with more salt, pepper, or vinegar as needed.

Pour the marinade over the tomatoes. Add the torn or sliced basil. Toss gently so you keep the tomato pieces intact but coat them in the marinade.

Step 3: Marinate the tomatoes

Cover the bowl with plastic wrap or a lid. Let the tomatoes sit at room temperature for 20–30 minutes. Stir once halfway through so every piece soaks up the flavor.

If your kitchen feels very hot, you can place the bowl in the fridge for part of the time, but bring it back toward room temperature before serving for the best flavor. The tomatoes will release more juice and create a delicious, almost saucy marinade at the bottom of the bowl.

Step 4: Make the balsamic glaze (if not using store bought)

Pour 1 cup balsamic vinegar into a small saucepan. Add sugar or honey if you want a slightly sweeter glaze. Set the pan over medium heat.

Bring the vinegar to a gentle simmer, then lower the heat so it bubbles lightly. Stir occasionally and cook until the liquid reduces by about half or more and coats the back of a spoon. This usually takes 10–15 minutes, depending on your stove.

Once it thickens to a syrupy consistency, remove the pan from the heat. The glaze will thicken more as it cools. Transfer it to a small heatproof bowl and let it cool to room temperature before drizzling over the salad.

Step 5: Prep the burrata

Right before you plan to assemble the salad, remove the burrata from the fridge. Gently pat the outside dry with paper towels so extra moisture does not thin the marinade.

You can serve the burrata as whole balls on the platter or tear it into large chunks. Whole balls look dramatic, while torn burrata makes it easier for everyone to scoop some with each bite. I usually place one whole ball in the center and tear the second one around it.

Step 6: Assemble the salad

Choose a wide, shallow serving platter or bowl. Spoon the marinated tomatoes and all their juices onto the platter, spreading them into an even layer. Try to keep some of the prettiest tomato pieces visible on top.

Nestle the burrata balls or chunks into the tomatoes. Drizzle a little of the leftover marinade over the burrata. Sprinkle with extra basil, fresh thyme leaves, or oregano leaves if you like.

Step 7: Finish with balsamic glaze and serve

Use a small spoon to drizzle the balsamic glaze over the tomatoes and burrata in thin ribbons. Start with a light hand; you can pass extra glaze at the table.

Finish with a drizzle of extra virgin olive oil and a pinch of flaky sea salt on top of the burrata. Add a few extra grinds of black pepper. Serve right away while the burrata feels cool and creamy and the tomatoes taste juicy and bright.

Variations I've Tried

Garlicky pesto twist: Add a spoonful of basil pesto to the tomato marinade and cut the fresh basil in half. This version tastes a bit richer and works great with crusty bread.
Herby Mediterranean style: Add sliced cucumbers, a handful of olives, and some thinly sliced red onion. Swap basil for a mix of basil, parsley, and oregano, and keep the balsamic glaze lighter.
Stone fruit version: Mix ripe peach or nectarine wedges with the tomatoes. The sweet fruit plays beautifully with the creamy burrata and tangy glaze.
Grilled bread platter: Serve the marinated tomatoes and burrata on top of grilled sourdough or ciabatta slices. The bread soaks up the tomato juices and glaze in the best way.
Spicy kick: Add extra red pepper flakes and a drizzle of chili crisp or chili oil over the top right before serving. This version works especially well when you pair it with simple grilled chicken or shrimp.

How to Serve Marinated Tomato and Burrata Salad with Balsamic Glaze

Serve this Marinated Tomato and Burrata Salad with Balsamic Glaze slightly cool or at room temperature, never ice cold, so the flavors stay bold and the burrata stays creamy. Pair it with warm crusty bread, toasted baguette slices, or simple garlic bread so everyone can scoop up the tomatoes and juices. It also works nicely next to grilled chicken, roasted vegetables, or a simple bowl of pasta with olive oil and garlic. For drinks, think sparkling water with lemon, iced tea, or a fruity mocktail to keep things light and refreshing.

How to store

Short-term storage: Store leftover marinated tomatoes and burrata in an airtight container in the fridge for up to 1 day; the burrata softens but still tastes delicious.
Tomatoes alone: If you know you will have leftovers, store the marinated tomatoes and burrata separately; tomatoes keep in the fridge for up to 2 days, while fresh burrata tastes best within 1–2 days of opening.
Freezer: Do not freeze this salad; both tomatoes and burrata lose their texture and turn watery after thawing.
Best way to serve leftovers: Eat leftovers chilled or let them sit at room temperature for 10–15 minutes; stir the tomatoes, then spoon them over toasted bread or warm pasta and add the burrata on top.