Heirloom Tomato Salad Board (Printable Version)

Colorful heirloom tomatoes with creamy burrata, drizzled with fragrant basil oil for a beautiful sharing platter.

# Ingredient List:

→ Tomatoes

01 - 1.75 lbs assorted heirloom tomatoes, various colors and sizes, sliced or halved

→ Cheese

02 - 2 balls (8.8 oz total) fresh burrata cheese

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 6.75 tbsp extra-virgin olive oil
05 - 1 small garlic clove
06 - Pinch of salt

→ Garnishes & Extras

07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste
09 - 1 tbsp pine nuts, toasted
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini, for serving

# How to Make:

01 - Combine basil leaves, olive oil, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and bright green. Strain through a fine sieve for a smooth finish, if desired. Set aside.
02 - On a large serving board or platter, artfully arrange the sliced heirloom tomatoes in overlapping layers or clusters to showcase their colors and shapes.
03 - Tear the burrata into large pieces and nestle them among the tomatoes.
04 - Drizzle the basil oil generously over the tomatoes and burrata.
05 - Sprinkle with flaky sea salt and freshly ground black pepper. Scatter toasted pine nuts and extra basil leaves on top, if using.
06 - Serve immediately with crusty bread or crostini on the side.

# Expert Suggestions:

01 -
  • It turns peak-season tomatoes into something that feels special without any actual cooking.
  • The basil oil tastes like summer in a drizzle and doubles as a dip for bread.
  • You can make it look like art even if you have zero plating skills.
  • It comes together in twenty minutes but feels like you spent an hour fussing.
02 -
  • Use tomatoes at room temperature, cold ones taste muted and won't release their juices the same way.
  • Blend the basil oil just before serving or it will start to darken and lose that bright green glow.
  • Don't skip the flaky salt, regular table salt dissolves too fast and you'll miss the little crunchy bursts.
03 -
  • Toast the pine nuts in a dry skillet over medium heat, shaking often, they go from golden to burnt in seconds.
  • If your basil oil looks dull, add a handful of spinach to the blender, it boosts the green without changing the flavor.
  • Serve the board on parchment paper for easy cleanup, and everyone will think you're a genius.
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