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 (mix of cherry, grape, and heirloom if possible), sliced or halved; 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar or sherry vinegar; 1 small garlic clove, very finely minced or grated; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon sugar or honey; 1/4 teaspoon dried oregano or Italian seasoning; 2 tablespoons fresh basil, thinly sliced, plus more for garnish; 1 tablespoon fresh parsley, chopped; 8–12 ounces burrata cheese (2 to 3 balls, depending on size); 1/2 cup balsamic vinegar; 1–2 teaspoons brown sugar or honey; flaky sea salt, for finishing; extra virgin olive oil, for drizzling; crushed red pepper flakes, for heat; toasted pine nuts or sliced almonds, for crunch; microgreens or baby arugula, for serving

Marinated Tomato and Burrata Salad with Balsamic Glaze tastes bright, creamy, tangy, and a little luxurious, like a caprese salad that went on vacation and came back with better stories. It works perfectly for busy weeknights or casual entertaining, since you can pull it together in about 25 minutes with simple ingredients. I make this on repeat every summer and still end up standing over the bowl with a fork before it even hits the table.

Why Marinated Tomato and Burrata Salad with Balsamic Glaze Is Worth It

This salad gives you juicy, garlicky marinated tomatoes, creamy burrata, and a sweet-tart balsamic glaze that ties everything together. You get big flavor with very little effort, and the whole thing feels restaurant-level without any fancy skills.

It also uses basic pantry ingredients and fresh produce, so you can shop once and eat well all week. Serve it as a light meal, a starter, or a side, and it still steals the spotlight every time.

“This Marinated Tomato and Burrata Salad with Balsamic Glaze tastes like something from a high-end restaurant, but I threw it together in under 30 minutes and my family inhaled it. ★★★★★”

Ingredients You Need

Tomatoes and marinade

1 ½ to 2 pounds ripe tomatoes
- Use a mix of cherry, grape, and heirloom tomatoes for best flavor and color.
- Soft but not mushy tomatoes taste best.
3 tablespoons extra virgin olive oil
- Use a good-tasting brand since you taste it in every bite.
1 tablespoon red wine vinegar or sherry vinegar
- Red wine vinegar gives a brighter tang, sherry vinegar tastes a bit deeper.
1 small garlic clove, very finely minced or grated
- Use a microplane if you want the garlic to melt into the marinade.
½ teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
½ teaspoon sugar or honey
- This balances the acidity and helps the tomatoes taste sweeter.
¼ teaspoon dried oregano or Italian seasoning
- Pantry shortcut that adds instant flavor.
2 tablespoons fresh basil, thinly sliced (plus extra for garnish)
1 tablespoon fresh parsley, chopped (optional but nice for freshness)

Burrata and balsamic glaze

8 to 12 ounces burrata cheese
- Use 2 to 3 balls, depending on size.
- If you cannot find burrata, use fresh mozzarella and drizzle with extra olive oil.
½ cup balsamic vinegar
- Use regular balsamic, not the super thick aged kind, since you reduce it.
1 to 2 teaspoons brown sugar or honey
- This helps the glaze thicken and rounds out the acidity.

Optional toppings

Flaky sea salt, for finishing
Extra virgin olive oil, for drizzling
Crushed red pepper flakes, for a little heat
Toasted pine nuts or sliced almonds, for crunch
Microgreens or baby arugula, for a peppery bite

Equipment list

Cutting board and sharp knife
Medium mixing bowl
Small saucepan (for balsamic glaze)
Whisk or spoon
Serving platter or shallow bowl
Small spoon for tearing and placing burrata

Quick Tips & substitutions

Use room temperature tomatoes and burrata for the best flavor and texture.
Salt the tomatoes early so they release juices and build a natural dressing.
Stir the balsamic glaze often and keep the heat low so it does not burn.
Swap burrata with fresh mozzarella, stracciatella, or even ricotta if needed.
Use cherry or grape tomatoes in winter, since they usually taste better out of season.
Add a spoonful of pesto to the marinade if you want a stronger herb flavor.
Use maple syrup instead of honey to keep the recipe vegetarian for strict eaters.
Add baby arugula or mixed greens under the salad to turn it into a full meal.

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. Halve cherry or grape tomatoes so they soak up more flavor. Add all tomatoes to a medium mixing bowl.

Add olive oil, red wine vinegar, minced garlic, salt, pepper, sugar or honey, and dried oregano to the bowl. Toss gently so you coat every tomato piece. Fold in the sliced basil and parsley.

Let the tomatoes sit at room temperature for 15 to 20 minutes. Stir once or twice so the juices mix with the oil and vinegar. Taste and adjust salt and pepper so the marinade tastes bright and balanced.

Step 2: Make the balsamic glaze

Pour the balsamic vinegar into a small saucepan. Add brown sugar or honey and whisk to combine. Set the pan over medium-low heat.

Simmer the mixture gently and stir often. Cook until the liquid reduces by about half and coats the back of a spoon, about 8 to 12 minutes. The glaze thickens more as it cools, so aim for a pourable consistency, not syrupy cement.

Remove the pan from the heat and let the glaze cool to room temperature. If it thickens too much, whisk in a teaspoon of water at a time until it loosens. Taste and adjust sweetness if you want a softer tang.

Step 3: Arrange the salad

Spoon the marinated tomatoes and all their juices onto a serving platter or shallow bowl. Spread them out so you cover most of the surface. Leave a little space for the burrata.

Gently tear the burrata into large chunks and nestle them among the tomatoes. You can also place whole burrata balls on top and cut them open at the table for drama. Drizzle a little olive oil over the burrata so it glistens.

Step 4: Finish with balsamic glaze and toppings

Drizzle the cooled balsamic glaze over the salad in thin ribbons. Aim for a light, even coverage so every bite gets a bit of sweetness. You can always pass extra glaze at the table.

Sprinkle flaky sea salt over the burrata and tomatoes. Add extra basil, a pinch of red pepper flakes, and any nuts or greens you like. Serve the salad right away with crusty bread or toasted baguette slices.

Recipe Variations

Gluten free: Use gluten free bread on the side or skip bread and serve with grilled vegetables.
Vegan: Swap burrata with a plant based mozzarella or cashew cheese and use maple syrup instead of honey.
Low carb: Skip bread and serve over a bed of arugula, spinach, or mixed greens.
Extra protein: Add grilled chicken, grilled shrimp, or chickpeas on top.
Herby version: Stir pesto into the tomato marinade and add extra fresh herbs.
Spicy version: Add more red pepper flakes or a drizzle of chili crisp over the finished salad.
Roasted twist: Roast half the tomatoes with olive oil and garlic, then mix with fresh tomatoes for contrast.

Ways to Serve

Serve as a starter with toasted baguette slices or focaccia.
Spoon over a bed of arugula or mixed greens for a light lunch.
Pair with grilled chicken, grilled fish, or roasted vegetables for a full dinner.
Serve alongside a simple pasta with olive oil and garlic.
Use leftovers as a topping for avocado toast or grain bowls.

Storage Success

Store leftover Marinated Tomato and Burrata Salad with Balsamic Glaze in an airtight container in the fridge for up to 2 days. Keep the burrata and tomatoes separate if possible, since the cheese tastes better when you add it fresh. The tomatoes continue to release juices, so stir them before serving and taste for salt and acidity again. Enjoy leftovers cold or at room temperature, and add a fresh drizzle of balsamic glaze and olive oil to wake everything back up.