Marinated Cherry Tomatoes with Burrata

Perfect as a side or as a main, these Marinated Cherry Tomatoes are just bursting with flavour (literally)! You already know how phenomenally well tomatoes and balsamic vinegar go together but to top it off with ultra-creamy burrata?! MIND-BLOWING. 

Marinated Cherry Tomatoes with Burrata

Nothing marks the start of summer quite like peak-season cherry tomatoes with cheese. Specifically, burrata cheese – the holy grail of all mozzarellas (in my humble opinion). This Marinated Cherry Tomatoes with Burrata is the crème de la crème (or as they say in Italy, il meglio del meglio) of caprese salads, or any other salads for that matter. 

With peak-season cherry tomatoes, all you need is a simple marinade that both complements and amplifies their natural sweetness. Reminiscing my last summer in the Amalfi Coast, balsamic vinegar was the natural choice for me. That and a little bit of garlic and fresh herbs and you’ve got yourself one heck of a summer salad. It’s SO FLIPPIN’ GOOD, I could have this every single day!!! 

Marinated Cherry Tomatoes with Burrata

For any barbecues or summer parties when lockdown is over, this is THE PERFECT SIDE DISH. It’s basically a one-step recipe (ok two if you count toasting the bread) but the process couldn’t be any simpler! Plus, this can be made hours in advance so it’ll be ready whenever you are. That said, I know it is technically an appetiser but if (like me) you don’t like sharing your burrata and if you have it with extra bread… that counts as a meal, right? 

What kind of tomatoes should I use? 

Cherry or grape tomatoes would be ideal for this dish, but you can also dice up heirloom tomatoes, romas, and other garden tomato varieties. Given that it is afterall a tomato salad, look for the best tomatoes you can find. Pick plump tomatoes that have a firm, taut skin and a bright colour. Obviously, steer clear of ones that have burst. If you can get them on the vine, that’s even better.

An ode to burrata.

Burrata is one of my greatest loves. It is a type of soft Italian cheese that’s just extremely creamy, buttery and yet delicate. In fact, burrata literally means ‘buttery’ in Italian – a huge clue to all that goodness that awaits you inside that pillowy texture! It looks like a ball of mozzarella at first glance but no no no. When you rip into it, it reveals a soft and creamy surprise centre that oozes out fresh cream and curds… kind of like a molten lava cake but with cheese. If you love mozzarella, ricotta, or anything that’s straight-up creamy, you need to get on the burrata train NOW. 

“Don’t let anyone make you feel like American cheese.
Bitch, you are burrata”

Marinated Cherry Tomatoes with Burrata

Marinated Cherry Tomatoes with Burrata

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Serves: 2

Perfect as a side or as a main, these Marinated Cherry Tomatoes are just bursting with flavour (literally)! You already know how phenomenally well tomatoes and balsamic vinegar go together but to top it off with ultra-creamy burrata?! MIND-BLOWING.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove of garlic, grated
  • 3 tablespoons fresh basil, chopped (about 8 basil leaves)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Chili flakes, to taste (optional)
  • 300g cherry tomatoes, halved
  • 1 ball burrata cheese
  • 4 slices of sourdough bread, toasted

Instructions

1

In a bowl, whisk together the olive oil, balsamic vinegar, garlic, thyme, basil, salt and pepper, and red pepper flakes (if using). Add in the cherry tomatoes until evenly coated. Let it marinate at room temperature for 30 minutes or ideally, 2 hours. To keep it for longer, just pop it in the fridge but let it come to room temperature before serving.

2

To serve, top the marinated tomatoes with a ball of burrata cheese and serve with a few slices of toasted sourdough bread.

Notes

To toast your sourdough, my favourite way to do it is to drizzle some olive oil on both sides and toast it on a griddle pan. It should take about 2 -3 minutes per side to get nice and golden. Alternatively, pop them into your oven at 200°C and toast for 2-3 minutes per side as well.

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