Heirloom Tomato Salad Board (Print)

Fresh heirloom tomatoes paired with creamy burrata and basil oil on a vibrant salad board.

# Ingredients:

→ Tomatoes

01 - 1.75 lbs assorted heirloom tomatoes (various colors and sizes), sliced or halved

→ Cheese

02 - 2 balls (8.8 oz) fresh burrata cheese

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup plus 1 tablespoon 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 tablespoon toasted pine nuts (optional)
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini, for serving (optional)

# Directions:

01 - Combine basil leaves, olive oil, garlic, and salt in a blender or food processor. Blend until smooth and bright green. Optionally strain through a fine sieve for a smooth texture. Set aside.
02 - On a large serving board or platter, arrange the heirloom tomato slices 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 prepared basil oil generously over the tomatoes and burrata.
05 - Sprinkle flaky sea salt and freshly ground black pepper over the salad. Scatter toasted pine nuts and fresh basil leaves on top, if desired.
06 - Serve immediately, accompanied by crusty bread or crostini if using.

# Expert Tips:

01 -
  • It takes twenty minutes but tastes like you spent hours thinking about it.
  • The basil oil is your secret weapon, transforming something simple into something that makes people pause mid-bite.
  • It's the kind of dish that works just as well for a quiet lunch as it does when you want to impress without fussing.
02 -
  • The basil oil will darken if you blend it too long or leave it sitting; make it close to serving time and it stays that stunning bright green.
  • Cold tomatoes taste like less, so take them out of the fridge thirty minutes before you serve them and you'll taste the difference immediately.
03 -
  • If burrata is hard to find or you're feeding people with dairy allergies, fresh mozzarella works, or even really good ricotta in a pinch, though you lose some of that luxurious creaminess.
  • This board is forgiving enough to take additions gracefully—thin red onion slices, avocado, good olives, even thinly shaved red radish all belong here without changing the soul of the dish.
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