Heirloom Tomato Salad Board (Printable)

Vibrant heirloom tomatoes with creamy burrata and homemade basil oil arranged beautifully on a centerpiece board.

# What You Need:

→ 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 - 1/3 cup + 1 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 (optional)
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini, for serving (optional)

# How To Make It:

01 - In a blender or food processor, combine basil leaves, olive oil, garlic, and a pinch of salt. 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 Tips:

01 -
  • It transforms peak season produce into something that looks like art but takes almost no effort.
  • The basil oil tastes like bottled sunshine and you will want to drizzle it on everything for a week.
  • Its one of those dishes that impresses guests but never stresses the cook.
02 -
  • Let your tomatoes sit at room temperature for at least 30 minutes before slicing, cold tomatoes taste like nothing and ruin the whole vibe.
  • Dont make the basil oil more than an hour ahead or it will start to darken and lose that electric green color that makes the dish pop.
  • If your burrata is too cold, it wont tear nicely and the center stays firm instead of oozing, so take it out of the fridge early.
03 -
  • If your basil oil separates after sitting, just give it a quick stir or shake before drizzling, it will come back together.
  • For a smoky twist, char a few of the tomato halves under the broiler for two minutes before arranging them on the board.
  • Always salt the tomatoes right before serving, salting too early draws out their juice and leaves you with a watery board.
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