Heirloom Tomato Salad Board (Print Version)

A vibrant arrangement of colorful heirloom tomatoes, creamy burrata, and basil oil—ideal for entertaining and summer gatherings.

# What You'll 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.

# Additional Tips::

01 -
  • It comes together in twenty minutes, which means you can throw together something that tastes like you spent all afternoon in the kitchen.
  • The basil oil is where the real magic happens—it transforms the whole board from pleasant to unforgettable with just a few leaves and a blender.
  • Everyone gets to build their own bites, which somehow makes people eat slower and actually taste what's there.
02 -
  • Don't slice the tomatoes more than thirty minutes ahead or they'll start releasing their juice and the board becomes a puddle—you want the moisture in your mouth, not pooling on the platter.
  • The basil oil will oxidize and turn darker if it sits around, so make it fresh the day you're serving and blend it just before plating if you have time.
03 -
  • Let tomatoes sit at room temperature before serving if they've been in the fridge—cold tomatoes taste like almost nothing, and you've chosen heirlooms specifically for their flavor.
  • Arrange the board just before people arrive or right when you're ready to eat, because the longer it sits the more the tomato juices will accumulate and soften everything into a less pleasant texture.
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