Summer appetizers don’t get easier than this 5-ingredient burrata with marinated tomatoes! Make it when you have ripe garden tomatoes and scoop it all up with some crusty grilled bread.
For the first half of my life, I disliked raw tomatoes with a fiery passion – probably because all of the tomatoes I tried up until that point were picked weeks before hitting the supermarket shelves, then stored in the fridge at home until they were eaten. The difference between ripe tomatoes picked the same day you eat them is NIGHT and DAY. Fresh tomatoes are so flavorful and sweet! If you don’t have a tomato plant, hit up the farmer’s market or barter with friends to get your hands on some.
Burrata is a soft Italian mozzarella cheese filled with stracciatella cream. It’s rich and creamy with a mild flavor. If you haven’t tried it before, this is your summer! And because this recipe has so few ingredients, it’s extra important to use good quality ones! We want ripe tomatoes, fresh burrata and basil, and good quality olive oil and balsamic vinegar!
Burrata with Marinated Tomatoes
Ingredients
- 1 tbs good quality extra-virgin olive oil
- 2 tsp white balsamic vinegar plain balsamic will also work! I like the white for color
- ½ tsp kosher salt
- ¼ tsp freshly ground pepper
- 1 ½ cups cherry tomatoes
- 1 tbs basil sliced into thin ribbons
- 4 oz burrata
Instructions
- Combine olive oil, balsamic vinegar, salt and pepper in a medium bowl.
- Halve tomatoes and toss with oil & vinegar mix. Let sit for about 30 minutes. Add basil and toss.
- Tear burrata into pieces and arrange on plate. Spoon marinated tomatoes on top and top with more freshly ground pepper and basil, if desired.
Simple but a really great combo!