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Marinated Tomatoes
There are two main components to this salad: the tomatoes and the burrata. The burrata doesn’t need much TLC, it’s pretty much good to go. However, we are going to dress the tomatoes up a little. I know marinating tomatoes sounds a little extra, and it kinda is, but it’s also SO worth it.
Tomato Marinade Ingredients
Extra Virgin Olive Oil – Creates the base of the marinade. Red Wine Vinegar – Adds a nice tangy flavour to the tomatoes. Red Onion – Adds a punch of flavour. This also gets very lightly pickled by the vinegar as it rests. Herbs – Basil and parsley, both fresh. Salt and Pepper – The salt will not only season the tomatoes, but it will also draw out the moisture and soften them.
What kind of tomatoes to use?
I love using baby plum tomatoes, not only because they surround the burrata so beautifully, but because their slightly sweeter flavour works perfectly with the tangy marinade.
How long to marinate for?
I usually marinate overnight, but a couple of hours will do the trick. Even just 30mins will help! Process shots: add marinade to large shallow dish (photo 1), whisk to combine (photo 2), add sliced tomatoes (photo 3), toss then marinate (photo 4).
Bread
Now, strictly speaking, you could serve this salad without bread, but, well, carbs. Plus it works really well in this context, because you can toast the bread and use it to eat the salad like Bruschetta.
What kind of bread to use?
I recommend going for something firm like sourdough or ciabatta. Here I’ve used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata.
How to toast the bread
Just lightly brush both sides with oil, then toast both sides under the grill on a baking tray. You could also toast in a frying pan too. From there, I love lightly rubbing the toast with raw garlic, again, as you would Bruschetta. Process shots: add bread to chopping board (photo 1), slice (photo 2), add to baking tray and brush both sides with oil (photo 3), toast both sides under the grill (photo 4), add to chopping board (photo 5), lightly rub with garlic (photo 6).
Can I use different tomatoes?
I recommend baby plum tomatoes or even cherry tomatoes, but realistically most varieties of tomato will work. If you’re using large tomatoes I recommend Heirloom or Beef tomatoes. They’re big and firm, meaning they won’t turn to mush as they marinate.
Can I use a different kind of cheese?
Burrata is the star of the show, so don’t sub for a different cheese! Mozzarella is a close second, but it’s not spreadable and isn’t as creamy as burrata.
Can I make this ahead of time?
You’ll be marinating the tomatoes, so technically you’ll already be making most of it ahead of time. Just toast the bread up before serving and jobs a good’n.
Serving Tomato Burrata Salad
To serve, just plonk the burrata in the centre of a plate and surround it with the marinated tomatoes. I also typically sprinkle over some small basil leaves to garnish. I usually serve this for Lunch for two people, with around 3 slices of bread each. You could stretch to 4 servings with 8 slices, especially if it’s just a Starter/Appetizer. For more burrata deliciousness check out my Burrata Chicken Milanese and Caprese Burrata Pasta! If you like the look of this salad check out my Tomato Peach Salad! Alrighty, let’s tuck into the full recipe for this tomato burrata salad shall we?!
How to make Tomato Burrata Salad (Full Recipe & Video)
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