Pairing Suggestions :

Sparkling Rosé, Sparkling Blanc de Blanc, Rosé, Riesling, Merlot-Malbec

I’m obsessed with this appetizer! Until I pulled the first radishes from the garden today, the only thing worth harvesting has been herbs. In my quest to find ways to use my fresh herbs I came across this recipe and just love it! It couldn’t be more simple, or more perfect for Summer than it is.  I say grab a glass of Sparkling Rosé, or slightly chilled Merlot-Malbec and give it a shot!


1/2lb Cherry Tomatoes halved, or any tomato cut down to about that size

2 tbsp Extra Virgin Olive Oil

1 tbsp Red Wine Vinegar

2 tbsp very finely diced Red Onion, approx 1/2 small onion

2 tsp very finely diced Fresh Basil, plus a few small leaves to serve

2 tsp very finely diced Fresh Parsley

1/4 tsp EACH: Salt, Black Pepper

1 ball of Burrata (I have been finding this consistently at Aldi lately)

1 small Baguette, sliced 


Marinated Tomatoes:

In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time.  I’m currently experimenting with how long I can make this ahead, but most of the time I just leave it on the counter for a half hour while I clean my kitchen.


Slice bread to preferred thickness.  You can also grab some olive oil and rub it on the slices and toast in the oven, then rub the toasted bread with half a garlic clove if you’re feeling fancy.

To Serve:

Transfer the marinated tomatoes and the marinade to a shallow serving dish (I use a glass pie plate) and place the Burrata ball in the center. Tuck into the Burrata and Marinated Tomatoes with your bread & enjoy!

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