Tomato Burrata Salad With Marinated Tomatoes and Crisp Garlic Toast
By Ethan Parker
Ready in 50 minutes, this Tomato Burrata Salad turns a small baguette, marinated baby plum tomatoes, and one ball of burrata into lunch for two. Tangy red wine vinegar, fresh basil, parsley, and red onion season the tomatoes, while crisp toast contrasts with the soft, creamy cheese.
Whisk olive oil, vinegar, finely diced red onion, basil, parsley, salt, and pepper in a shallow dish before adding the halved tomatoes. The salt draws out moisture and softens them, while the vinegar lightly pickles the onion as it rests. Set a room-temperature burrata in the centre of the plate, then slice it open for spreading over the toast.
After marinating, the tomatoes should look glossy and softened, with seasoned liquid left in the dish for drizzling. Toast the oiled baguette slices on both sides until golden and crisp; firm bread provides the needed contrast. Do not serve fridge-cold tomatoes, and rub the optional garlic lightly, since too much can become overbearing.
For lunch, serve about three bread slices per person alongside the burrata and tomatoes. The recipe can stretch to four starter portions with eight slices of bread. Finish the platter with small basil leaves and spoon the leftover marinade over the tomatoes before eating.
Why you'll love this recipe
- Cuts active prep to a quick whisk, toss, and toast because the burrata needs no cooking and the tomatoes marinate unattended.
- Uses olive oil, vinegar, onion, herbs, and bread, while one burrata ball supplies the creamy centre without extra sauce-making.
- Lets you start early because overnight marination is encouraged, yet a 30-minute rest still gives the tomatoes useful seasoning and softness.
- Keeps equipment basic with a shallow dish, whisk, tray, and brush, and the bread can also be toasted in a frying pan.
- Stretches from lunch for two to four starter portions by adjusting the bread slices, so the same platter works for different plans.
- Builds crunch without special toppings because oiled baguette slices toast golden and crisp, giving soft burrata and tomatoes a sturdy bruschetta-style base.
Ingredients
- •250 g baby plum tomatoes (1/2 lb, halved)
- •2 tbsp extra virgin olive oil (for marinated tomatoes)
- •1 tbsp red wine vinegar
- •2 tbsp red onion (very finely diced, about 1/2 small onion)
- •2 tsp fresh basil (very finely diced, plus a few small leaves to serve)
- •2 tsp fresh parsley (very finely diced)
- •0.25 tsp salt
- •0.25 tsp black pepper
- •150 g burrata (1 ball, 5 oz, at room temperature)
- •1 small baguette (sliced)
- •2 tbsp extra virgin olive oil (for toasting bread)
- •1 clove garlic (peeled, optional)
Instructions
- 1
In a large shallow dish, whisk together the extra virgin olive oil, red wine vinegar, red onion, basil, parsley, salt, and black pepper.
- 2
Add the halved tomatoes and toss to coat them in the marinade.
- 3
Leave the tomatoes to marinate for as long as time allows: overnight is best, 1 to 2 hours is great, and 30 minutes at room temperature will also work.
- 4
Bring the tomatoes to room temperature after storing them in the fridge.
- 5
Slice the bread to the preferred thickness and space the slices on a large baking tray.
- 6
Lightly brush both sides of the bread with olive oil.
- 7
Grill both sides of the bread until golden and crisp.
- 8
Lightly rub one side of each toast slice with garlic, if using.
- 9
Place the burrata in the centre of a serving plate and arrange the marinated tomatoes around the outside.
- 10
Drizzle the leftover marinade over the tomatoes and scatter over the small basil leaves.
- 11
Slice open the burrata and serve it spread over the toast with the marinated tomatoes on top.
FAQ
Nutrition (per serving)
Calories
561
Protein
19.65g
Fat
44.17g
Carbs
22.48g
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