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, mixed cherry, grape, and heirloom, sliced or halved; 1–2 cloves garlic, finely minced or grated; 1 big handful fresh basil leaves, torn; 1–2 teaspoons fresh thyme or oregano leaves, chopped; 2–3 tablespoons red onion or shallot, very thinly sliced; 8–12 ounces burrata cheese, drained; 3–4 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 cup balsamic vinegar; 1 tablespoon red wine vinegar or sherry vinegar; 1–2 teaspoons honey or maple syrup, divided; 1 pinch crushed red pepper flakes; kosher salt and freshly ground black pepper, to taste; 1 tablespoon capers, drained; 2–3 tablespoons pitted olives, chopped; 2 tablespoons toasted pine nuts or sliced almonds; crusty bread or crostini, for serving

Marinated Tomato and Burrata Salad with Balsamic Glaze tastes bright, creamy, and a little bit fancy while still feeling like a backyard cookout dish. It works perfectly for busy weeknights or casual entertaining, since you can pull it together in about 25 minutes with mostly pantry staples. I first made a version of this on a sweltering July afternoon in my tiny apartment kitchen, and I still remember standing over the sink eating it straight from the bowl.

Why You Should Try This Marinated Tomato and Burrata Salad with Balsamic Glaze

This salad hits every texture and flavor note in one bite: juicy marinated tomatoes, silky burrata, sweet-tangy balsamic glaze, and a hit of fresh herbs. It tastes rich and creamy yet still light, so it works as a starter, side, or a full meal with some bread.

You also barely turn on the stove, which makes this a summer hero recipe. The marinated tomato and burrata salad with balsamic glaze uses simple ingredients, so good olive oil, ripe tomatoes, and a decent balsamic really shine.

“This marinated tomato and burrata salad with balsamic glaze tastes like a restaurant dish but comes together in minutes at home, and I would happily eat it every single day. ★★★★★”

Ingredients You’ll Need

Fresh produce

Tomatoes
- 1 ½ to 2 pounds ripe tomatoes
- Use a mix of cherry, grape, and heirloom for color and texture.
- Slightly soft tomatoes taste best; avoid rock-hard ones.
Garlic
- 1 to 2 cloves, finely minced or grated.
- Jarred minced garlic works in a pinch, but fresh tastes cleaner.
Fresh basil
- A big handful, roughly torn.
- You can swap in fresh oregano or flat-leaf parsley if basil runs out.
Fresh thyme or oregano (optional)
- 1 to 2 teaspoons leaves, chopped.
- These herbs add a savory note that balances the sweetness of the glaze.
Red onion or shallot
- 2 to 3 tablespoons very thinly sliced.
- Shallots taste milder; red onion adds more bite.

Dairy

Burrata cheese
- 8 to 12 ounces, drained.
- Use 2 to 3 small balls or 1 large ball.
- If you cannot find burrata, use fresh mozzarella and drizzle extra cream or a bit of ricotta on top for richness.

Pantry ingredients

Extra-virgin olive oil
- 3 to 4 tablespoons for the marinade and finishing.
- Use your good-tasting oil here, since you taste it directly.
- California Olive Ranch or Kirkland Signature organic both work nicely.
Balsamic vinegar
- ½ cup for the glaze.
- Choose a mid-range bottle; no need for the super pricey aged stuff.
- If you already have bottled balsamic glaze, use that and skip the reduction step.
Red wine vinegar or sherry vinegar
- 1 tablespoon for the tomato marinade.
- This sharper vinegar keeps the salad bright and prevents it from tasting too sweet.
Honey or maple syrup
- 1 to 2 teaspoons, for the glaze and optional in the marinade.
- Honey gives a floral note; maple adds a deeper sweetness.
Crushed red pepper flakes
- A pinch or two, to taste.
- Skip if serving kids or spice-sensitive guests.
Kosher salt and freshly ground black pepper
- Season generously; tomatoes love salt.
- Taste as you go so you do not overdo it.

Optional add-ins

Capers
- 1 tablespoon, drained.
- They add a salty, briny pop that cuts through the creaminess.
Olives
- 2 to 3 tablespoons, pitted and chopped.
- Castelvetrano or Kalamata both work well.
Toasted pine nuts or sliced almonds
- 2 tablespoons, for crunch.
Crusty bread or crostini
- Serve on the side or under the salad to soak up the tomato juices.

Equipment

Small saucepan for the balsamic glaze
Medium mixing bowl for marinating tomatoes
Cutting board and sharp knife
Small whisk or fork for mixing the marinade
Serving platter or shallow bowl
Spoon for drizzling glaze and oil
Optional: microplane for grating garlic

Tips & Tricks

Use room temperature burrata so the center turns extra creamy and spreads easily.
Salt the tomatoes early, then let them sit at least 10 to 15 minutes so they release juices and soak up flavor.
Slice tomatoes in different shapes and sizes to give the salad more texture and visual interest.
Reduce the balsamic over low to medium-low heat so it thickens gently and does not scorch.
Stop cooking the glaze when it coats the back of a spoon; it thickens more as it cools.
Taste the tomato marinade before you add burrata and adjust salt, acid, and heat.
Use a wide, shallow serving dish so the tomatoes and burrata spread out instead of piling up.
Tear burrata by hand instead of slicing so it looks rustic and holds more marinade.
Add fresh basil at the end so it stays bright green and fragrant.
Spoon some tomato marinade over the burrata so every bite tastes seasoned, not just the tomatoes.
Serve with toasted bread so no one leaves a drop of tomato juice or glaze behind.
If you prep ahead, keep burrata separate and add it right before serving so it stays fresh and creamy.

How to Make Marinated Tomato and Burrata Salad with Balsamic Glaze

Step 1: Make the balsamic glaze

Pour the balsamic vinegar into a small saucepan and set it over medium-low heat. Add 1 to 2 teaspoons honey or maple syrup and stir. Simmer gently, stirring occasionally, until the liquid reduces by about half and lightly coats the back of a spoon, about 8 to 12 minutes.

Turn off the heat and let the glaze cool to room temperature. The glaze thickens more as it cools, so aim for a pourable consistency, not syrupy tar. If it thickens too much, loosen it with a tiny splash of water and stir.

Step 2: Prep and marinate the tomatoes

Slice or halve the tomatoes, depending on size. Cut larger tomatoes into wedges or thick slices, and halve or quarter cherry and grape tomatoes. Place all the cut tomatoes in a medium mixing bowl.

Season the tomatoes with a generous pinch of kosher salt and a few grinds of black pepper. Add the thinly sliced red onion or shallot, minced garlic, red pepper flakes, and any optional capers or olives. Drizzle in 3 tablespoons olive oil and 1 tablespoon red wine vinegar, then toss gently so you do not crush the tomatoes.

Taste a tomato and adjust with more salt, pepper, or vinegar as needed. Let the tomatoes sit at room temperature for at least 10 to 15 minutes, or up to 30 minutes. The tomatoes release juices and create a flavorful marinade that acts like a built-in dressing.

Step 3: Prep the burrata and herbs

While the tomatoes marinate, drain the burrata and pat it dry with a paper towel. Let it sit at room temperature so the center softens. Tear the burrata into large chunks or leave small balls whole if you prefer a neater look.

Rinse and dry the basil and any additional herbs. Tear the basil leaves by hand instead of chopping, since a knife can bruise them and darken the edges. Keep the herbs aside until the very end so they stay fresh and vibrant.

Step 4: Assemble the salad

Spoon the marinated tomatoes and all their juices onto a wide serving platter or shallow bowl. Spread them out in an even layer so you see plenty of color and texture. Nestle the burrata pieces among the tomatoes, tucking them in but still letting them peek through.

Drizzle a little extra olive oil over the burrata. Spoon some of the tomato marinade over the cheese so it soaks up flavor. Scatter the torn basil and any other herbs over the top.

Step 5: Finish with balsamic glaze and serve

Drizzle the cooled balsamic glaze over the salad in thin ribbons. Start with a light hand, then add more to taste so the glaze does not overpower the tomatoes. Sprinkle a final pinch of flaky salt and a few more red pepper flakes if you like a bit of heat.

Serve the marinated tomato and burrata salad with balsamic glaze right away at room temperature. Offer crusty bread, toasted baguette slices, or warm flatbread on the side. Encourage everyone to scoop up the tomato juices and glaze at the bottom of the dish.

What to Serve with Marinated Tomato and Burrata Salad with Balsamic Glaze

This marinated tomato and burrata salad with balsamic glaze pairs beautifully with grilled chicken, simple roasted vegetables, or a big bowl of pasta tossed with olive oil and garlic. You can also serve it as part of a snack board with hummus, marinated olives, and crunchy raw veggies. For a lighter meal, add a side of quinoa or farro and some leafy greens and call it dinner.

Storage Options

Store leftover salad in an airtight container in the fridge for up to 2 days; the tomatoes soften more but still taste great.
Keep burrata and tomatoes in separate containers if you plan ahead, then combine right before serving for the best texture.
Skip the freezer for this recipe, since tomatoes and burrata lose their texture after thawing.
Enjoy leftovers cold or at room temperature; if the glaze thickens in the fridge, let it sit out a few minutes and stir before serving.