Pin There's something about summer that makes you crave tomatoes in their purest form, and one July afternoon, my neighbor appeared at the kitchen door with a basket of heirloom tomatoes from her garden. They were almost too beautiful to cut, each one a different shade of red and gold and purple. She mentioned burrata, and suddenly I was blending basil oil while she watched, and what started as a simple lunch became this whole sprawling board of color that neither of us wanted to stop eating from. That's when I realized the best meals aren't always the most complicated ones.
I made this for a friend who was going through a rough patch, and she showed up ready to talk about her troubles. We ended up sitting on the porch instead, barely speaking, just reaching for different tomato colors and pieces of burrata. Sometimes food does what words can't, and this salad board became the whole conversation we needed.
Ingredients
- Assorted heirloom tomatoes (800 g): Get as many colors as you can find; they're not just prettier, they actually taste different from each other, and mixing them teaches you how varied tomatoes can be.
- Fresh burrata cheese (2 balls, 250 g total): This creamy, tender cheese is the textural contrast that makes the whole board sing, so don't substitute it with regular mozzarella unless you must.
- Fresh basil leaves (1 cup, packed): Use the most fragrant basil you can find, picked if possible, because the oil depends entirely on how alive the basil is.
- Extra-virgin olive oil (100 ml): Quality matters here since it's a starring ingredient, not a supporting player.
- Small garlic clove (1): Just a whisper of garlic; this is about the basil, not about making people smell like garlic at the dinner table.
- Flaky sea salt: The kind that crunches between your teeth and doesn't disappear into the tomatoes.
- Freshly ground black pepper: Grind it yourself right before serving if you have time.
- Toasted pine nuts (1 tbsp, optional): They add a buttery crunch that you'll suddenly notice you've been missing.
- Fresh basil leaves for garnish: A few tender leaves scattered on top right before serving.
- Crusty bread or crostini: For soaking up the juices, because there's no point leaving any of this on the board.
Instructions
- Make your basil oil:
- Toss basil, olive oil, that single garlic clove, and a pinch of salt into a blender or food processor and blend until it's bright green and smooth. If you want it really polished, strain it through a fine sieve, but honestly, I sometimes skip this step and the texture is still lovely.
- Arrange your board:
- Slice or halve your tomatoes and start layering them on a large serving board, mixing colors as you go so no two slices are the same shade. There's no right way to do this; it's less about precision and more about making something you want to photograph and eat.
- Nestle the burrata:
- Tear the burrata into large, irregular pieces and tuck them between and among the tomatoes like small edible clouds. The contrast between the cool creaminess and the bright acidity of the tomatoes is why we're here.
- Drizzle and season:
- Pour that basil oil generously over everything, then sprinkle with flaky sea salt and a few good cracks of black pepper. Scatter toasted pine nuts and fresh basil leaves on top if you're using them.
- Serve immediately:
- Bring the whole board to the table with crusty bread on the side and let people help themselves, watching their faces as they taste it.
Pin A friend brought her daughter over, a teenager who usually picks at everything, and she went back to the board four times. At one point, she was just eating basil leaves and burrata, and I realized that sometimes the simplest things are exactly what people have been craving without knowing it.
The Magic of Heirloom Tomatoes
Heirloom tomatoes aren't just prettier than regular tomatoes, though they certainly are. Each variety tastes distinct; some are sweet, some are tart, some have that deep earthiness that regular tomatoes never quite achieve. When you mix them on a board like this, you're not just creating a visual moment, you're giving people a chance to taste the difference, and that's kind of beautiful. Once you go down the heirloom rabbit hole, everything else feels a little flat.
Why Burrata Changes Everything
Burrata is one of those cheeses that divides people into before and after camps. The moment you tear into it and that creamy center spills out, you understand why it's worth seeking out. It's soft enough to sink into the warm tomatoes, rich enough to balance their acidity, and elegant enough to make you feel like you're doing something sophisticated when really you're just arranging beautiful things on a board. It's what elevates this from a salad to an event.
Small Details That Matter More Than You'd Think
The difference between good and memorable is usually hiding in the tiny choices you make. Toasting the pine nuts takes five minutes and suddenly adds this buttery depth you weren't expecting. Using flaky sea salt instead of regular salt means every bite has texture, not just seasoning. Letting your tomatoes reach room temperature sounds like a small thing until you taste the actual flavor instead of cold muted sweetness.
- Toast your pine nuts in a dry pan over medium heat, shaking them often, until they smell toasted but not burnt.
- If you can't find heirloom tomatoes, whatever ripe tomatoes you find will work, though the taste will be more straightforward.
- Make the basil oil within an hour or two of serving for the brightest color and freshest flavor.
Pin This is the kind of food that makes people slow down. Serve it and watch what happens.
Recipe Questions
- → How do I make the basil oil for this salad board?
Blend fresh basil leaves with extra-virgin olive oil, a small garlic clove, and a pinch of salt until bright green and smooth. Strain if a finer texture is desired.
- → Can I substitute burrata cheese with other options?
Yes, fresh mozzarella or vegan cheese variations work well if preferred or to accommodate dietary needs.
- → What is the best way to arrange the tomatoes?
Slice or halve heirloom tomatoes and arrange them in overlapping layers or clusters on a large serving board to showcase their colors and shapes.
- → Are toasted pine nuts necessary?
Toasted pine nuts are optional but add a delightful crunch and complement the fresh flavors beautifully.
- → What can I serve alongside this salad board?
Crusty bread or crostini pairs excellently, especially for scooping up the burrata and basil oil.
- → How can I add more flavor variety?
Try adding thinly sliced red onions, avocado, or olives to enhance the taste profile and texture.