Marinated Tomato and Burrata Salad

Jump to Recipe

GUYS!! It's that time of the year! Tomatoes are here and I'm obsessed with this Marinated Tomato and Burrata Salad.

Marinated Tomato and Burrata Salad from (@whatsgabycooking)


We've been hitting up the local farm in Malibu weekly to stock up on produce and the tomato situation is out of control these days! This time of year is my favorite because produce is at the peak of season and all of my recipes are super easy and feature incredible produce that doesn't need a lot of work. Things that shine on their own. Tomatoes. Peaches. Peas. I need it all in my life!  Dinners are going to be pretty laid back and easy these next few months. Like super easy. This Marinated Tomato and Burrata Salad is pretty much my latest obsession. It requires a vinaigrette that I make weekly and just keep on hand, a boat load of tomatoes and the best cheese on earth... Burrata.

It's the perfect summer salad, especially because you can find the most amazing and flavorful tomatoes at the farmers market these days. Seriously, if you go to the farmers market for one thing, it's gotta be the tomatoes. They are infinitely better and brighter than a few months ago! And now is the time to eat ALL OF THEM.

So, without further ado, here's the best salad on earth with my fav vinaigrette. With the best cheese ever created.

Marinated Tomato and Burrata Salad

Author: Gaby Dalkin
5 from 5 votes
Perfectly Marinated Tomatoes with a big old pile of Burrata on top make for the perfect summer salad!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Side Dish, Salad
Cuisine Italian, Mediterranean
Servings 6 people


For the Vinaigrette

  • 2 teaspoons Garlic Minced
  • 2 teaspoons Shallots Minced
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Parsley
  • ½ teaspoons Freshly Cracked Black Pepper
  • ½ teaspoons Kosher Salt
  • ¼ cups Red Wine Vinegar
  • 2 Tablespoons Finely Shredded Parmesan Cheese
  • 1 cup Extra Virgin Olive Oil

For the Salad

  • 4 cups heirloom tomatoes halved (cherry tomatoes and larger tomatoes)
  • 8 oz burrata cheese torn into large bite sized pieces
  • Kosher salt and pepper to taste


For the Vinaigrette

  • Combine all the ingredients in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to a air tight container and set aside until ready to use.

For the salad

  • In a large bowl, combine the cherry tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with burrata on top.


I highly recommend seeking out the best tomatoes at the farmer's market to make this salad. You won't regret it!

Nutrition Information

Calories: 443kcal | Carbohydrates: 5g | Protein: 8g | Fat: 46g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 28mg | Sodium: 228mg | Potassium: 259mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1118IU | Vitamin C: 14mg | Calcium: 245mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. Hi! I just made the vinaigrette and was just wondering, but is it supposed to be of a mayonnaise consistency ? and when you say save the rest for future use, I assume in the refrigerator? and for how long in the fridge will it last?

    1. it's thicker because of the cheese!! and yes, always store in the fridge for up to 5 days!

  2. That salad is drop-dead bee-you-ti-ful, like summer on a plate! I love tomato salads with ricotta and a good slab of bread, but burrata is winning me over.

  3. This recipe appeared in my inbox while I was in the grocery store yesterday and I quickly scooped up everything I needed. Hubby loved it, especially the burrata! Thanks 🙂

  4. Wow! This looks so delicious, Gaby! You never cease to amaze me...what a wonderful idea for a tasty salad! Thanks for sharing!

  5. I was thinking add fresh Basil, spread over garlic bread and broil till the cheese melts and get slightly toasty.

  6. A. I could live off Burrata, prosciutto, and grilled sour dough for the rest of my days...

    B. I'm in the middle of finalizing my guest list. With a few years experience doing it for others, I figured it would be soooo easy. Holy heck, having to cut it down has been the hardest thing on the planet!! Never again!

  7. Do you LOVE burrata? I don't blame you, it's so yummy and creamy...mmm. This salad looks amazing, I could eat it for days with just a good piece of bread!

  8. There is no better combination, but you've totally inspired me to try marinating my tomatoes before mixing them with burrata.YUM!

  9. WOOT!!! How exciting!! So, so, so VERY happy for you Gaby!!! Cannot wait to see the photos and hear all about the BIG DAY!! This salad is such a great example of why I love summer foods - no muss, no fuss, just amazing taste!!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating