Name: Marinated Tomato and Burrata Salad with Balsamic Glaze
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 1/2–2 pounds ripe tomatoes, a mix of cherry, grape, and heirloom if possible; 8–12 ounces burrata cheese (2 to 3 balls); 3–4 tablespoons extra virgin olive oil; 1 1/2–2 tablespoons balsamic vinegar; 1–2 cloves garlic, finely minced or grated; 1/2 cup fresh basil leaves, sliced or torn; 1 tablespoon fresh oregano leaves, chopped; 1/2 teaspoon dried oregano; 1/4 small red onion, very thinly sliced (or 1 shallot, thinly sliced); kosher salt, to taste; freshly ground black pepper, to taste; 1–2 pinches crushed red pepper flakes; 1/2 cup balsamic vinegar; 1–2 teaspoons honey or sugar

Marinated Tomato and Burrata Salad with Balsamic Glaze tastes bright, creamy, and a little tangy, like summer on a plate with a fancy Italian accent. It works perfectly for busy weeknights or casual entertaining, since you can pull it together in about 25 minutes with mostly pantry ingredients. I tested versions of this on my tiny apartment balcony with a bowl in one hand and a sun-warmed tomato in the other, so I feel pretty attached to this one.

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

You control everything at home, from how garlicky the tomatoes taste to how thick the balsamic glaze turns out. Restaurants often drown burrata in heavy dressings, but this version keeps the cheese front and center with bright, juicy marinated tomatoes.

You also save money, since burrata and tomatoes cost a lot less than a restaurant appetizer. The salad looks impressive, yet you only need basic knife skills and one bowl, which makes it perfect for beginners and seasoned home cooks.

“This Marinated Tomato and Burrata Salad with Balsamic Glaze tasted like a fancy restaurant starter, but I made it in 20 minutes in my tiny kitchen. ★★★★★”

Ingredients You Need

Tomatoes and Burrata

Tomatoes
- 1 ½ to 2 pounds ripe tomatoes
- Use a mix of cherry, grape, and heirloom if possible.
- Choose tomatoes that feel heavy for their size and smell fragrant at the stem.
Burrata cheese
- 8 to 12 ounces burrata (usually 2 to 3 balls)
- Use a good-quality brand from the cheese counter, not the pre-shredded section.
- Keep it cold until serving so it holds shape, then let it sit at room temp for 10 to 15 minutes before plating.

Marinade / Dressing

Extra virgin olive oil
- 3 to 4 tablespoons
- Use your best-tasting olive oil here, since it carries a lot of flavor.
Balsamic vinegar
- 1 ½ to 2 tablespoons for the tomato marinade
- Choose a syrupy, aged balsamic if possible; if you only have regular, that works too.
Garlic
- 1 to 2 cloves, finely minced or grated
- Use fresh garlic, not jarred, since the flavor stays cleaner and less harsh.
Fresh basil
- ½ cup loosely packed leaves, sliced or torn
- Stack the leaves, roll them, and slice into ribbons just before serving so they stay bright.
Fresh oregano or dried oregano
- 1 tablespoon fresh leaves, chopped, or ½ teaspoon dried
- Dried oregano works great and gives a nice pizzeria-style flavor.
Red onion or shallot
- ¼ small red onion, very thinly sliced, or 1 shallot, thinly sliced
- Soak slices in cold water for 5 to 10 minutes if you want a milder bite.
Kosher salt and freshly ground black pepper
- Season to taste
- Salt helps the tomatoes release juices and build a natural dressing.
Crushed red pepper flakes (optional)
- A pinch or two for gentle heat.

Balsamic Glaze

You have two options: store-bought or homemade.

Store-bought balsamic glaze
- Pantry shortcut: use a squeeze bottle of balsamic reduction from brands like De Nigris or Colavita.
- This saves time and gives consistent thickness.
Homemade balsamic glaze
- ½ cup balsamic vinegar
- 1 to 2 teaspoons honey or sugar (optional, but helps balance acidity)
- Simmer until thick and syrupy, then cool before drizzling.

Optional Add-ins

Extra herbs: chives, parsley, or thyme for more freshness.
Olives: a handful of pitted Castelvetrano or Kalamata for salty contrast.
Toasted pine nuts or sliced almonds: for crunch.
Arugula: a small bed under the tomatoes and burrata if you want more of a salad vibe.

Equipment List

Cutting board and sharp chef’s knife
Small saucepan (if you make your own balsamic glaze)
Medium mixing bowl for marinating tomatoes
Small whisk or fork for mixing the marinade
Serving platter or shallow bowl
Measuring spoons and cups
Small spoon for drizzling glaze

Tips & Mistakes

Slice tomatoes with a sharp knife so you avoid crushing them and losing all the juices.
Salt the tomatoes early so they release juices and build a flavorful marinade instead of tasting flat.
Do not marinate tomatoes in the fridge for hours, since cold temperatures dull flavor and change texture.
Let burrata sit at room temperature for 10 to 15 minutes so the center turns creamy instead of stiff.
Dry burrata gently with a paper towel so excess liquid does not water down the marinade.
Taste the marinade before you add tomatoes and adjust salt, pepper, and acidity until it tastes balanced.
Reduce balsamic over low to medium heat and stir often so it thickens slowly and does not burn.
Cool homemade balsamic glaze before drizzling so it does not melt the burrata.
Add fresh basil at the end so it stays bright green and does not turn dark or slimy.
Plate the salad just before serving so the burrata stays creamy and the tomatoes keep their texture.

How to Make Marinated Tomato and Burrata Salad with Balsamic Glaze

Step 1: Prep and marinate the tomatoes

Slice larger tomatoes into wedges or thick slices and halve cherry or grape tomatoes. Add them to a medium mixing bowl with the thinly sliced red onion or shallot. Sprinkle with kosher salt, black pepper, oregano, and crushed red pepper flakes if you use it.

Drizzle in the olive oil and balsamic vinegar. Add half of the basil. Toss gently so you coat every piece of tomato without smashing them, then let the mixture sit at room temperature for 15 to 20 minutes while you handle the glaze and burrata.

Step 2: Make the balsamic glaze

If you use store-bought glaze, skip to the next step and just keep the bottle nearby. If you make your own, pour ½ cup balsamic vinegar into a small saucepan. Add honey or sugar if you want a slightly sweeter glaze.

Set the pan over medium heat and bring it to a gentle simmer. Stir occasionally and let it reduce until it thickens to a syrupy consistency that coats the back of a spoon, about 8 to 12 minutes depending on your stove. Turn off the heat and let the glaze cool to room temperature so it thickens a bit more.

Step 3: Prep the burrata

Take the burrata out of the fridge while the tomatoes marinate. Gently pat the outside dry with a paper towel so it does not leak too much liquid on the plate. You can keep the burrata balls whole for a dramatic look or tear them into large pieces for easier serving.

If you tear the burrata, do it right over the serving platter so you catch all the creamy center. Season the cheese lightly with a pinch of salt and pepper. This small step makes the burrata taste more flavorful instead of bland next to the punchy tomatoes.

Step 4: Assemble the salad

Choose a wide, shallow serving platter. Spoon the marinated tomatoes and onions over the platter, along with all the juices from the bowl, since that liquid acts like a built-in dressing. Nestle the burrata balls or pieces among the tomatoes.

Scatter the remaining fresh basil over the top. Drizzle the balsamic glaze in thin ribbons over the salad, starting with a small amount and adding more to taste. Finish with a final drizzle of good olive oil and a few extra cracks of black pepper.

Step 5: Taste and adjust

Taste a tomato and a bit of burrata together. If the salad needs more brightness, add a small splash of balsamic vinegar directly to the tomatoes. If it needs more richness, add another light drizzle of olive oil.

Adjust salt and pepper one last time. Serve the Marinated Tomato and Burrata Salad with Balsamic Glaze right away while the burrata stays soft and the tomatoes taste juicy and fresh.

Variations I've Tried

Garlic bread version: Serve the marinated tomatoes and burrata over thick slices of toasted sourdough rubbed with a cut clove of garlic. The bread soaks up the tomato juices and glaze like a dream.
Arugula base: Spread a layer of baby arugula on the platter, then add the marinated tomatoes and burrata on top. The peppery greens balance the creaminess and turn it into more of a full salad.
Stone fruit twist: Add sliced ripe peaches or nectarines to the tomatoes. The sweet fruit pairs beautifully with burrata and balsamic glaze and works especially well in late summer.
Pesto drizzle: Swirl a spoonful of basil pesto with a bit of olive oil and drizzle that around the burrata along with the glaze. This adds a deeper herb flavor and makes the plate look extra fancy.
Caprese-style: Add sliced fresh mozzarella along with burrata if you need to stretch the salad for more people. You still get the creamy center from the burrata, with extra slices for everyone.

How to Serve Marinated Tomato and Burrata Salad with Balsamic Glaze

Serve this Marinated Tomato and Burrata Salad with Balsamic Glaze as a starter with warm crusty bread, focaccia, or toasted baguette so everyone can scoop up the creamy cheese and juices. It also works as a light lunch with a side of grilled chicken, shrimp, or simple roasted vegetables. Pair it with sparkling water, iced tea, or a citrusy mocktail to keep the flavors bright and refreshing. If you host a gathering, place the platter in the center of the table and let everyone dig in family-style.

How to store

Short-term storage: Store leftover tomatoes and burrata in an airtight container in the fridge for up to 1 day; the tomatoes soften more, but still taste great over toast.
Keep components separate: If you plan ahead, store marinated tomatoes and burrata in separate containers so the cheese keeps a better texture.
Freezer: Do not freeze burrata or fresh tomatoes, since freezing changes the texture and turns them watery and grainy.
Best way to “reheat”: This salad tastes best cold or at cool room temperature, so just let leftovers sit out for 15 to 20 minutes before serving; you can refresh with a tiny splash of olive oil and a bit more salt if needed.