Save My neighbor Marcus showed up one summer evening with a basket of heirloom tomatoes from his garden—ones I'd never seen before, striped purple and gold, perfectly imperfect. He mentioned how his grandmother used to arrange tomatoes like a still life painting, letting them speak for themselves rather than hiding them in a salad bowl. That night, I understood what he meant when we simply laid them out on a board with creamy burrata and a basil oil I'd whisked together, and suddenly it wasn't just dinner—it was an invitation to slow down and look at what was actually on the table.
I made this for my sister's birthday picnic last August, and what struck me was how people gravititated toward the board throughout the afternoon—poking at it between conversations, coming back for another bite of burrata, dipping bread into the basil oil that pooled at the edges. It became less of a first course and more of a living centerpiece that kept drawing everyone back.
Ingredients
- Assorted heirloom tomatoes (800 g): Look for ones that feel heavy for their size and smell sweet at the stem end—these are the tomatoes that actually taste like summer, not like the pale imitations at the supermarket.
- Fresh burrata cheese (2 balls, 250 g): Buy it the day you're making this if you can, as it's creamiest within hours of being made and starts to firm up after that.
- Fresh basil leaves (1 cup, packed): The tender young leaves from the top of the plant work best; the older, tougher leaves can taste bitter when blended into oil.
- Extra-virgin olive oil (100 ml): This is where you don't skimp—use something you'd actually taste on bread, because you absolutely will taste it here.
- Small garlic clove (1): Just one, finely minced before blending, because garlic in oil can quickly overpower everything else if you get heavy-handed.
- Flaky sea salt: The texture matters more than the salt itself; it catches the light and adds a pleasant crunch that regular salt can't.
- Freshly ground black pepper: Grind it right before serving so it hasn't lost its volatile oils and sharpness sitting in a grinder for weeks.
- Toasted pine nuts (1 tbsp, optional): Toast them yourself for two minutes in a dry pan until fragrant—they'll taste completely different from the pre-toasted ones that have been sitting around.
Instructions
- Whisk the basil into emerald liquid:
- Pulse your basil leaves with olive oil, a sliver of garlic, and salt in a blender until it turns that brilliant green color that makes you smile. If you want it silky-smooth rather than flecked, pour it through a fine sieve, though the texture is equally lovely left unstrained.
- Build your canvas:
- Spread your tomatoes across a large board in a way that lets their colors talk to each other—this isn't about perfection, it's about showing off what makes each one different. Don't cram them; let them breathe and overlap in a way that invites eyes to wander across the surface.
- Scatter the burrata:
- Tear those cheese balls into generous chunks and tuck them into the spaces between tomatoes, letting some of the creamy interior peek through. This is where the board becomes an edible landscape rather than just arranged ingredients.
- Anoint it with basil oil:
- Pour the basil oil generously over everything, watching how it catches the light and pools slightly in the valleys between tomatoes. The flavor doesn't distribute evenly, and that's entirely the point—some bites will be more herbal, others more tomato-forward.
- Season and garnish:
- Finish with a scatter of sea salt flakes and grinds of black pepper, then dot with toasted pine nuts and fresh basil leaves if you have them. Serve immediately, before the board sits long enough for everything to soften and lose its textural contrast.
Pin it My daughter once asked why we couldn't just throw the tomatoes in a bowl with everything else, and in that moment I realized this board was teaching her something wordless about presentation being part of the eating experience. Now she helps me arrange it, and we take our time choosing where each tomato goes.
When to Make This
This lives in the space between seasons where tomatoes are at their absolute best—late July through September when farmers markets are overflowing and you could choose a different heirloom variety every week. The preparation time is so short that it's perfect for when you want to look like you've done something impressive without the stress of actual cooking.
Customizing Your Board
The beauty of this format is how easily it adapts to what you have on hand or what you're craving. I've made it with fresh mozzarella when burrata wasn't available, added thin slices of red onion for a peppery bite, and even scattered torn pieces of focaccia directly on the board so everything gets to soak up that basil oil. Once I added ripe avocado slices during a season when our neighbor's tree was producing faster than she could give them away.
The Basil Oil Secret
This component is what transforms the entire dish from pleasant to something people actually remember eating. The first time I made it, I thought more garlic would be better and ended up with something aggressive that completely buried the basil's delicate flavor—now I use barely a whisper of garlic and let the herb shine through. You can make basil oil a day ahead and store it in a sealed jar, though it tastes brightest when made fresh.
- Blend your basil while it's still cold from the fridge to preserve the most vibrant color and fresh flavor.
- Strain it if you want to serve at a fancy dinner, leave it unstrained for casual gatherings where the flecks of basil add rustic charm.
- Any leftover basil oil keeps in the refrigerator for three days and is beautiful drizzled over soup, smeared on toast, or stirred into pasta.
Pin it This board has become one of those recipes I return to when I want to remember why I love cooking in the first place—it's about honoring ingredients so good they barely need anything done to them. Serve it with good bread, cold wine, and people you want to linger with.
Frequently Asked Questions
- → Can I prepare the basil oil ahead of time?
Yes, you can make the basil oil up to 24 hours in advance. Store it in an airtight container in the refrigerator. Let it come to room temperature before drizzling over the salad to enhance the basil flavor.
- → What are the best heirloom tomato varieties to use?
Mix varieties like Cherokee Purple, Brandywine, Green Zebra, and Yellow Pear for visual appeal and diverse flavors. Choose tomatoes at peak ripeness for the best taste and texture.
- → Can I substitute burrata with another cheese?
Absolutely. Fresh mozzarella, ricotta salata, or vegan cheese alternatives work well. You can also use creamy goat cheese for a tangy variation.
- → How do I keep the tomatoes from getting watery?
Slice the tomatoes shortly before serving and avoid storing them in the refrigerator if possible. Pat them dry with a paper towel to remove excess moisture before arranging.
- → What wine pairs best with this salad board?
Crisp Sauvignon Blanc or dry Rosé complement the fresh tomatoes and basil beautifully. A light Pinot Grigio is another excellent choice for a Mediterranean pairing.
- → Can I add vegetables to enhance the board?
Yes, consider adding thinly sliced red onions, cucumber slices, avocado chunks, or Kalamata olives. These additions add texture and flavor while maintaining the fresh Mediterranean aesthetic.