Save Last August, my neighbor handed me a bag of mismatched tomatoes from her garden, each one a different shape and streaked with crimson and gold. I had no plan, just a hunch that something this beautiful didn't need much help. I tore open a ball of burrata, blended basil with olive oil until my tiny blender rattled, and arranged everything on a wooden board. It wasn't fancy, but it stopped conversation cold when I brought it to the table.
I made this again for a birthday dinner on my patio, and my friend asked if I'd taken a styling class. I laughed because I'd just scattered things until the colors looked right. She kept dragging bread through the basil oil pooling under the tomatoes, and by the end, the board was empty except for a few stray pine nuts. That's when I knew this wasn't just a salad, it was the kind of dish people remember.
Ingredients
- Assorted heirloom tomatoes: The star of the board, their uneven colors and shapes make the presentation come alive, and their sweetness needs no embellishment.
- Fresh burrata cheese: Creamy and mild, it melts into the tomatoes when you tear it, creating pockets of richness that balance the acidity.
- Fresh basil leaves: Blended into oil, they turn vibrant green and fragrant, coating everything with herbal brightness.
- Extra-virgin olive oil: The base of the basil oil, it carries flavor and adds silky body to each bite.
- Small garlic clove: Just one clove gives the basil oil a subtle sharpness without overpowering the tomatoes.
- Flaky sea salt: The coarse crystals add bursts of salinity and a delicate crunch on top.
- Freshly ground black pepper: A few twists add gentle heat and wake up the creaminess of the burrata.
- Pine nuts: Toasted until golden, they bring a nutty sweetness and textural contrast.
- Crusty bread or crostini: Essential for scooping up every last bit of basil oil and tomato juice from the board.
Instructions
- Blend the basil oil:
- Toss basil, olive oil, garlic, and a pinch of salt into your blender and let it run until the mixture turns smooth and brilliantly green. If you want it extra silky, strain it through a fine sieve, but I usually skip that step and embrace the tiny flecks.
- Arrange the tomatoes:
- Slice or halve your tomatoes depending on their size, then lay them across a large board in overlapping waves or loose clusters to show off their colors. Don't overthink it, a little chaos looks more inviting than perfect rows.
- Add the burrata:
- Tear each ball into two or three rough pieces and tuck them between the tomatoes so every section of the board has some creamy contrast. The torn edges catch the oil beautifully.
- Drizzle and season:
- Pour the basil oil generously over everything, letting it pool in the valleys between tomatoes. Finish with flaky salt, black pepper, toasted pine nuts, and a handful of fresh basil leaves.
- Serve immediately:
- Set the board on the table with a stack of crusty bread or crostini on the side. Encourage everyone to dive in while the burrata is still cool and the tomatoes taste like sunlight.
Save One evening, I made this for a friend who'd just moved into a new apartment with no furniture yet. We sat on the floor with the board between us, tearing bread and talking until the sun dropped below the window. She said it felt like a picnic, and I realized that's exactly what this dish does: it makes anywhere feel warm and easy, no matter how bare the room.
Choosing Your Tomatoes
I used to think heirlooms were just for show until I tasted one still warm from the vine. Now I hunt for the weirdest shapes and wildest stripes at the farmers market because those are the ones that taste like they have a story. If you can only find regular tomatoes, go for a mix of sizes and add a handful of cherry tomatoes for sweetness. The variety in texture and color is what makes the board feel alive.
Making It Your Own
I've swapped burrata for fresh mozzarella when I couldn't find it, and once I used a soft vegan cashew cheese that surprised everyone. A few slivers of red onion add bite, avocado brings creaminess, and olives give it a briny edge. One time I added thin ribbons of cucumber because I had extras, and they added a cool crunch that worked perfectly. This board adapts to whatever your kitchen or your guests need.
Serving and Pairing
I've served this as a starter before pasta, as a light lunch with extra bread, and once as the main event at a wine night. It pairs beautifully with a crisp Sauvignon Blanc or a chilled dry Rosé, but sparkling water with lemon works just as well if you want to keep it simple.
- For smaller gatherings, halve the ingredients and use a medium platter instead of a large board.
- If you're making it ahead, prep the basil oil and slice the tomatoes, but assemble everything right before serving.
- Leftover basil oil keeps in the fridge for a few days and tastes incredible tossed with pasta or drizzled over grilled vegetables.
Save This salad board has become my go-to whenever I want to feed people something that feels generous without spending hours in the kitchen. It's proof that the best meals often come from the simplest ideas and the ripest ingredients you can find.
Recipe FAQs
- → Can I make the basil oil ahead of time?
Yes, the basil oil can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before drizzling over the salad for the best flavor and consistency.
- → What can I substitute for burrata cheese?
Fresh mozzarella is the closest substitute, offering a similar creamy texture. You can also use ricotta, stracciatella, or vegan mozzarella alternatives for dairy-free options.
- → How do I choose the best heirloom tomatoes?
Look for tomatoes that are firm but yield slightly to gentle pressure, with vibrant colors and no blemishes. They should smell fragrant at the stem end. Mix different varieties like Brandywine, Cherokee Purple, and Green Zebra for visual appeal.
- → Can this be served as a main course?
Absolutely! Increase the portions and serve alongside grilled protein, pasta, or plenty of crusty bread. Adding white beans or chickpeas can also make it more substantial as a vegetarian main dish.
- → How long will the assembled salad board stay fresh?
This dish is best served immediately after assembly. The tomatoes will release moisture over time, and the burrata tastes best at room temperature. If needed, you can prep components separately and assemble within 30 minutes of serving.
- → What type of bread pairs best with this dish?
A crusty sourdough, ciabatta, or baguette works beautifully. You can also make crostini by slicing and toasting bread with a brush of olive oil. The bread is perfect for soaking up the delicious basil oil and tomato juices.