Description
This Marinated Tomato Burrata Salad features juicy heirloom tomatoes marinated in a blend of olive oil, balsamic vinegar, and garlic, paired with creamy burrata cheese. Garnished with fresh basil and optional toasted pine nuts, it’s a vibrant and refreshing dish perfect for summer, ideal as a light appetizer or side.
Ingredients
Scale
- 4 large ripe tomatoes (heirloom or vine-ripened)
- 8 oz burrata cheese
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- 1/4 cup pine nuts, toasted (optional)
Instructions
- In a medium-sized bowl, combine the extra virgin olive oil, balsamic vinegar, honey, minced garlic, and red pepper flakes (if using).
- Whisk the ingredients together until well combined, ensuring the honey dissolves completely.
- Season the marinade with salt and freshly ground black pepper to taste.
- Rinse the tomatoes under cold water and pat them dry.
- Cut the tomatoes into wedges or slices, depending on your preference.
- Place the cut tomatoes in a large mixing bowl.
- Pour the prepared marinade over the cut tomatoes.
- Gently toss the tomatoes in the marinade, ensuring each piece is well coated.
- Cover the bowl with plastic wrap or a lid and let the tomatoes marinate at room temperature for at least 30 minutes, or up to 2 hours for enhanced flavor.
- While the tomatoes are marinating, take the burrata cheese out of the refrigerator.
- Allow it to come to room temperature for about 20-30 minutes.
- Carefully remove the burrata from its packaging and drain any excess liquid.
- If using pine nuts, heat a small skillet over medium heat.
- Add the pine nuts and toast for about 3-5 minutes, stirring frequently until golden brown and fragrant.
- Remove the pine nuts from the skillet and let them cool on a plate.
- After marinating, arrange the tomato wedges on a large serving platter or individual plates.
- Tear the burrata into pieces and place it in the center of the tomatoes.
- Drizzle any remaining marinade over the salad.
- If using, sprinkle the toasted pine nuts over the top.
- Garnish with fresh basil leaves, tearing them by hand to release their oils.
- Serve the marinated tomato burrata salad immediately, while fresh.
- This salad pairs wonderfully with crusty bread, grilled meats, or as a light appetizer.
- Encourage guests to scoop up the creamy burrata with the marinated tomatoes for the best flavor experience.
- Store any leftovers in an airtight container in the refrigerator.
- The salad is best enjoyed fresh but can be kept for up to 2 days. The flavors will meld, but the tomatoes may lose some texture.
- Serve leftovers cold or let them sit at room temperature to restore some original flavors.
Notes
- For a more intense flavor, let the tomatoes marinate longer.
- Feel free to customize the salad by adding other ingredients like arugula or olives.
- Prep Time: 15 minutes
- Cook Time: 5 minutes