Pin It Summer showed up on my cutting board one afternoon when the farmers market bags spilled open and six different tomatoes rolled across the counter, each a different shape and blush of color. I had no plan, just good cheese in the fridge and too much basil threatening to wilt. What started as improvisation turned into the kind of dish that makes people lean in with their phones before they reach for a fork. Theres no cooking involved, just arrangement and a little blending, which means the tomatoes do all the talking.
I made this for a backyard dinner once when the grill was running late and everyone was hungry. I brought out the tomato board as a placeholder, and by the time the main course was ready, half the tomatoes were already gone. Someone asked if I had a catering background. I didnt, I just had really good tomatoes and the sense to leave them alone.
Ingredients
- Assorted heirloom tomatoes: The star of the board, choose tomatoes in different sizes and colors for visual drama, and make sure theyre room temperature so their flavor comes through sweet and bright.
- Fresh burrata cheese: Burrata brings creaminess that melts into the tomatoes, buy it the day you plan to serve and keep it in its brine until the last minute.
- Fresh basil leaves: Use the freshest basil you can find, it should smell almost grassy and vivid, not bruised or dark at the edges.
- Extra virgin olive oil: This becomes the base of your basil oil, so choose one you would happily dip bread into on its own.
- Small garlic clove: Just one clove adds a whisper of sharpness without overpowering the herbaceous brightness of the basil.
- Flaky sea salt: The flaky texture gives little bursts of salt that contrast beautifully with the juicy tomatoes and creamy cheese.
- Freshly ground black pepper: A few cranks of pepper add gentle heat and a faint spice that wakes up the whole board.
- Pine nuts: Toasting them until golden brings out a buttery, nutty richness that adds texture and depth.
- Crusty bread or crostini: Essential for scooping up all the tomato juices, olive oil, and stray bits of burrata left on the board.
Instructions
- Blend the basil oil:
- Throw the basil, olive oil, garlic, and a pinch of salt into a blender and let it whir until the whole thing turns a brilliant green that almost glows. If you want it silky smooth, strain it through a fine sieve, but I usually skip that step because I like the tiny flecks of basil floating through.
- Arrange the tomatoes:
- Slice or halve your tomatoes depending on their size, then lay them out on a large board or platter in overlapping waves, letting the colors play off each other like a sunset. Dont worry about perfection, a little randomness makes it look more generous and alive.
- Add the burrata:
- Tear the burrata into big, cloud like pieces and tuck them into the gaps between the tomatoes, letting some of the creamy center spill out. The contrast between the glossy tomatoes and the soft white cheese is half the appeal.
- Drizzle and garnish:
- Pour the basil oil over everything with a loose hand, letting it pool in the low spots and cling to the tomato edges. Finish with flaky salt, cracked pepper, toasted pine nuts, and a few torn basil leaves scattered on top like confetti.
- Serve immediately:
- Set the board on the table with a pile of crusty bread or crostini within arms reach. Once people start tearing into it, the tomatoes will release their juices and mix with the oil, creating a sauce you will want to soak up with every last bite.
Pin It The first time I served this at a potluck, I watched someone drag a piece of bread through the basil oil pooled around a tomato, close their eyes, and sigh. That quiet moment of pleasure, unrehearsed and honest, reminded me why I love food that doesnt try too hard. Sometimes the best cooking is just knowing when to step back and let the ingredients speak.
Choosing Your Tomatoes
Look for tomatoes that feel heavy for their size and give just slightly when you press them, avoiding any with wrinkled skin or soft spots. Mix large beefsteaks with tiny cherry varieties, and grab as many colors as you can find, the striped ones and the deep purple blacks always get the most attention. If heirlooms are out of reach or out of season, a mix of the best vine ripened tomatoes you can find will still make a beautiful board.
Making It Your Own
Ive added thin slices of red onion for bite, chunks of avocado for creaminess, and even a handful of marinated olives when I wanted a salty punch. If you cant do dairy, a good cashew mozzarella or even thick slices of avocado can stand in for the burrata. The basil oil is the one thing I wouldnt skip, it ties the whole board together and makes it taste like more than the sum of its parts.
Serving and Pairing
This board works as an appetizer, a light lunch, or even a side dish next to grilled chicken or fish. I love it with a chilled glass of Sauvignon Blanc or a bone dry Rosé, something crisp that wont compete with the tomatoes. If youre serving a crowd, double the recipe and use two boards, people always come back for seconds and the tomatoes never last as long as you think they will.
- Toast your pine nuts in a dry skillet over medium heat, shaking often, until theyre golden and fragrant.
- Use a vegetable peeler to shave a few curls of Parmesan over the top for an extra layer of umami.
- Leftover basil oil keeps in the fridge for up to three days and is incredible tossed with pasta or drizzled over roasted vegetables.
Pin It This is the kind of recipe that reminds you summer doesnt need much help, just good ingredients and a little restraint. Make it once, and it will become your go to whenever tomatoes are in season and you want to look like you tried harder than you did.
Recipe FAQs
- → Can I prepare the basil oil ahead of time?
Yes, the basil oil can be made 1-2 days in advance. Store it in an airtight container in the refrigerator. Bring to room temperature before drizzling over the board.
- → What are good substitutes for burrata?
Fresh mozzarella, ricotta salata, or vegan cheese alternatives work wonderfully. Feta also pairs well for a different flavor profile.
- → When should I assemble this dish?
Assemble the board no more than 30 minutes before serving to keep the tomatoes fresh and prevent excess liquid from accumulating. The basil oil can be drizzled just before serving.
- → What heirloom tomato varieties work best?
Choose a mix of colors and sizes like Brandywine, Cherokee Purple, Early Girl, and yellow varieties. Different shapes and colors create visual interest on the board.
- → Can I add other vegetables to this board?
Absolutely! Thinly sliced red onions, avocado, cucumber, or olives complement the flavors beautifully and add variety to the arrangement.
- → Is this suitable for dietary restrictions?
This dish is vegetarian and gluten-free when served without bread. It's naturally dairy-free if you omit the burrata or use a vegan alternative.