Few dishes invite a riot of textures and flavors quite like a Marinated Tomato Burrata Salad. But I’ve started exploring this classic with a twist—marinating the tomatoes overnight with fragrant herbs, garlic, and a splash of vinegar. The fridge fills with the aroma of basil, the sharpness of vinegar, and the subtle tang that transforms this dish from simple to memorable.
This isn’t just about fresh ingredients; it’s about how the marinade turns the tomatoes into tender, flavorful bites that mimic summer’s warmth even in the dead of winter. As the spoon clinks on the bowl, it’s the quiet reminder that good things come from patience and a little bit of chaos in the kitchen. The creamy burrata melts into the tangy marinade, making every bite a layered experience.
WHY I LOVE THIS RECIPE?
- The unexpected burst of flavor when the marinade hits the tomato’s ripe flesh.
- The way the creamy burrata balances the acidity perfectly, like a soft whisper among bold flavors.
- It’s a dish I can assemble ahead and be proud of; no fuss, just freshness and flavor.
- That moment when the garlic perfume mingles with basil—pure nostalgia for summer nights.
- It feels good knowing I’m serving something that tastes better because I waited.
As weather shifts and fresh tomatoes become scarce, this salad reminds me that a little marinade can preserve both the season’s essence and my mood. It’s a simple luxury that fits right into the busy rhythm of fall, making every bite a quiet celebration.
Garlic, basil, and ripe tomatoes all come alive in the fridge, while the burrata remains soft and inviting. It’s tangled in my mind as proof that love for good ingredients doesn’t need a fancy kitchen, only patience and a touch of adventure. That’s the kind of meal I’ll keep coming back to—one that connects seasons, memories, and a bit of chaos in perfect harmony.
Marinated Tomato Burrata Salad
Equipment
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
Ingredients
- 4 large ripe tomatoes chopped into bite-sized pieces
- 2 cloves garlic minced
- 1/4 cup red wine vinegar for marinating
- 8 leaves fresh basil chopped
- 1 tablespoon olive oil for marinade and drizzling
- 8 oz burrata cheese soft and creamy
Instructions
- Combine chopped tomatoes, minced garlic, chopped basil, red wine vinegar, and olive oil in a mixing bowl, stirring gently to coat all pieces evenly.
- Cover the bowl with plastic wrap and refrigerate overnight, allowing the flavors to meld and the tomatoes to soften slightly.
- Remove the marinated tomatoes from the fridge and give them a gentle stir to redistribute the marinade, noticing the vibrant color and fragrant aroma.
- Carefully transfer the marinated tomatoes onto a serving platter or bowl, creating a colorful bed of soft, flavorful slices.
- Gently tear the burrata cheese into wedges with your hands and place them atop the marinated tomatoes, allowing their creamy texture to contrast beautifully.
- Drizzle a little olive oil over the top and sprinkle with extra basil if desired, then serve immediately to enjoy the perfect balance of flavors and textures.
The next time I make this, I’ll probably experiment with different herbs or a splash of balsamic to deepen the marinade’s complexity. For now, it’s a reminder that the simplest ingredients can transform when given time to mingle. A dish worth waiting for, in the quiet pauses of a busy day.
Sometimes it’s the small rituals—marinating, waiting, tasting—that turn ordinary ingredients into something close to poetry. This salad is my solace, my celebration, and a little reminder of how good it feels to slow down. And in that slowdown, I find a moment of pure, flavorful peace.
