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These marinated tomatoes are one of my favorite ways to enjoy fresh, ripe tomatoes with almost no effort. Tossed in olive oil, red wine vinegar, red onion, and fresh herbs, they soak up so much flavor while you get everything else ready. Served with creamy burrata and crusty bread, they become something really special.
The key is giving the tomatoes enough time to marinate so their juices mingle with the oil and vinegar, creating an irresistible dressing you’ll want to soak up with every last piece of bread.
If you love simple tomato dishes, you might also enjoy my simple tomato salad for another easy, fresh option.
Marinated tomatoes ingredients
- Tomatoes: halved so they absorb the marinade quickly. Cherry tomatoes work beautifully, but baby plum, grape, or any ripe tomatoes you have on hand will work too.
- Extra virgin olive oil: the backbone of the marinade. Use a good-quality one since the flavor really comes through.
- Red wine vinegar: adds a bright, zippy tang that makes the tomatoes’ sweetness pop. White wine vinegar or fresh lemon juice also work.
- Red onion: finely diced for a sweet sharpness. Leave it out if you prefer.
- Fresh basil and parsley: finely chopped for a fragrant, herby lift. Use whichever fresh herbs you have on hand.
- Lemon zest: adds a fresh, citrusy brightness that complements the tomatoes and herbs.
- Garlic: finely grated for a subtle savory depth.
- Salt and black pepper: essential for drawing out the tomato juices and balancing the marinade.
- Burrata (for serving, optional): creamy, rich, and a delicious contrast to the tangy tomatoes.
- Bread (for serving): choose a crusty, sturdy baguette, sourdough, or ciabatta that can hold up to the juicy tomatoes and creamy burrata.
See printable recipe card below for the full ingredients list and quantities.
How to make marinated tomatoes
Start by making the marinade. In a shallow bowl or plate, whisk together the olive oil, red wine vinegar, diced red onion, chopped basil, parsley, lemon zest, minced garlic, salt, and black pepper until combined.
Add the halved tomatoes and gently toss them to coat evenly. Let them marinate for 30–60 minutes, gently tossing once or twice, so they have time to soak up the flavors without becoming too soft.
To serve, arrange the marinated tomatoes on a serving plate. If using, place the burrata alongside or in the center of the tomatoes. Drizzle the flavorful tomato juices and marinade over the burrata and tomatoes. Serve with toasted or crusty bread for scooping up the tomatoes and creamy burrata.
Serving suggestions
This dish is a beautiful starter or light meal on its own, but it pairs wonderfully alongside other dishes too. Try it with grilled fish for a fresh summer dinner, or pair it with crispy fried chicken breast for a delicious contrast between the juicy tomatoes and creamy burrata and the crisp, golden chicken.
More fresh tomato recipes
If you love fresh tomato dishes, give these a try next.
If you try this recipe, I would love to hear how it turned out! Please leave a star rating and a comment below. Your feedback means so much and helps other readers find the recipe too.
Marinated Tomatoes with Burrata and Toast
Equipment
Ingredients
Marinated Tomatoes
- 0.5 lb baby plum tomatoes, halved (about 250 g)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 tablespoons finely diced red onion
- 2 teaspoons finely chopped fresh basil, plus extra for garnish
- 2 teaspoons finely chopped fresh parsley
- 0.25 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
To Serve
- 1 ball burrata (5 oz / 150 g)
- 1 small baguette or about 6 slices sourdough or ciabatta
- 2 tablespoons extra virgin olive oil, for brushing
- 1 garlic clove, peeled (optional)
Instructions
- In a shallow bowl, whisk together the olive oil, red wine vinegar, red onion, basil, parsley, salt, and black pepper until combined. Add the halved tomatoes and gently toss to coat.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.
- Slice the baguette or bread into thick slices and arrange on a baking sheet. Lightly brush both sides with olive oil. Broil until golden and crisp, turning halfway through. If desired, rub one side of each toast with the peeled garlic clove while still warm.
- Place the burrata in the center of a serving plate and spoon the marinated tomatoes around it. Drizzle any remaining marinade over the tomatoes and scatter with a few fresh basil leaves.
- Cut into the burrata and spread the creamy cheese over the toasted bread. Top with the marinated tomatoes and enjoy immediately.
Notes
Vinegar swap: White wine vinegar or fresh lemon juice can replace the red wine vinegar.
Burrata substitute: Fresh mozzarella works if burrata is unavailable, though the creamy center of burrata is part of what makes this dish special.
Marinating time: 30 minutes is the minimum, but overnight gives the best flavor. The tomatoes will be softer but more flavorful.
Bring to room temperature: If marinated overnight, take the tomatoes out of the fridge about 15 minutes before serving for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
