Marinated Tomatoes with Burrata and Toast
Juicy marinated tomatoes tossed in olive oil, red wine vinegar, and fresh herbs, served with creamy burrata and crispy garlic toast. A simple, fresh dish that feels effortless and elegant.
Servings: 2
Equipment
- 1 Mixing bowls
- 1 Baking sheet
- 1 Silicone brush
- 1 Sharp knife
- 1 Cutting board
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
Tomato options: Cherry or grape tomatoes work just as well as baby plum tomatoes. Halve or quarter them depending on size.
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.
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.