Heirloom Tomato Salad Board (Print Version)

Vibrant heirloom tomatoes with creamy burrata and basil oil, beautifully arranged for sharing.

# 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 Steps:

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 Advice:

01 -
  • It turns peak-season tomatoes into a showstopping centerpiece without any real cooking.
  • The creamy burrata and herbaceous basil oil make every bite feel indulgent and bright.
  • You can throw it together in twenty minutes and still look like you spent the whole afternoon in the kitchen.
  • It's endlessly flexible, so you can use whatever tomatoes or cheeses you find at the market.
02 -
  • Use tomatoes at peak ripeness, if they're mealy or pale, no amount of basil oil will save this dish.
  • Blend the basil oil just before serving so it stays vibrant green and doesn't oxidize into a dull brown.
  • Don't refrigerate the tomatoes or burrata beforehand, cold dulls their flavor and texture dramatically.
  • Taste your finishing salt first, some flaky salts are more intense than others and a heavy hand can ruin the balance.
03 -
  • Let the tomatoes and burrata sit at room temperature for at least thirty minutes before assembling, it makes a shocking difference in flavor and texture.
  • Use the ripest, ugliest tomatoes you can find at the farmers market, they're often the sweetest and most flavorful ones.
  • Drizzle the basil oil in a zigzag pattern rather than pouring it all in one spot, so every bite gets a little herbaceous punch.
  • Save the tomato juices that pool on the board, they're gold for soaking up with bread or tossing with pasta later.
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