Save to Pinterest Last summer, my neighbor brought over a basket of tomatoes from her garden—ugly, knobbly things in colors I didn't know tomatoes could be. I sliced them out of polite obligation, took one bite, and completely understood what all the heirloom fuss was about. Now I hunt them down at farmers markets like a obsessed person, texting friends photos of especially weird ones. This salad board became my way of letting those flavors shine without doing anything to mess them up.
I made this for a dinner party once when I completely forgot to plan a proper appetizer. Everyone stood around the board picking at tomatoes with their fingers, forgetting all about the fancy main course I'd stressed over. Now it's my go-to when I want people to relax and actually talk to each other instead of sitting formally at a table.
Ingredients
- Assorted heirloom tomatoes: The uglier and more varied, the better—they're sweeter and more complex than grocery store tomatoes
- Fresh burrata: Creamy, milky, and essentially the reason this dish works so beautifully
- Fresh basil: Make extra oil and keep it in your fridge for everything else
- Extra-virgin olive oil: Since this is barely cooked, use the good stuff you save for special occasions
- Flaky sea salt: The crunch against the creamy cheese is non-negotiable
- Toasted pine nuts: They add this subtle buttery crunch that people can't quite identify
Instructions
- Make the basil oil first:
- Blend basil, olive oil, garlic, and salt until it's shockingly green and smooth. Strain it through a fine sieve if you're feeling fancy, or leave it rustic and vibrant.
- Arrange your tomato canvas:
- Slice and arrange the tomatoes on a large board or platter, letting their colors and weird shapes be the star show. Overlap them like you're not trying too hard.
- Tear and tuck the burrata:
- Use your hands to tear the cheese into messy, beautiful chunks and nestle them among the tomatoes. The more uneven, the better it looks.
- Drizzle everything generously:
- Pour that bright basil oil over the entire board like you mean it, letting it pool in the crevices of the tomatoes and cheese.
- Finish with texture:
- Sprinkle flaky salt and pepper everywhere, scatter pine nuts and extra basil leaves if you have them, then stand back and admire your work.
Save to Pinterest My friend's mom saw me carefully arranging this once and laughed, telling me in Italian families they'd just toss everything in a bowl. But when she tasted it, she admitted there was something special about giving each tomato its moment to shine. Sometimes food is also about making people feel special, right?
Choosing Your Tomatoes
I've learned to look for tomatoes that feel heavy for their size and have a slight give when gently squeezed. The ugliest ones with deep cracks and weird bulges usually taste the best—like the tomato equivalent of character actors. Mix colors if you can because that visual variety makes people excited to eat before they even take a bite.
The Bread Situation
Good crusty bread isn't optional here, it's essential for soaking up all those tomato juices and basil oil. I rub raw garlic on toasted baguette slices sometimes, but honestly a plain really good bread is all you need. People will fight over the oil-soaked pieces at the end, so maybe make extra.
Make-Ahead Wisdom
You can make the basil oil up to two days ahead and keep it chilled—that actually saves you so much time when guests arrive. The tomatoes should be sliced at the last minute though, because they start weeping and lose their structural integrity after an hour. Tear the burrata just before serving so it stays fresh and creamy.
- Let everything come to room temperature before serving for maximum flavor
- Have extra basil oil on hand because people will want to drizzle more
- This works as a light main course if you double it
Save to Pinterest There's something so honest about food that barely needs cooking. This salad board is just summer on a plate, simple and perfect and gone way too fast.
Recipe FAQs
- → Can I make the basil oil ahead of time?
Yes, you can prepare the basil oil up to 2 days in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before drizzling over your salad board.
- → What are the best heirloom tomato varieties to use?
Choose a colorful mix including Brandywine, Cherokee Purple, Green Zebra, and Yellow Pear tomatoes. Varying sizes and colors create the most visually stunning presentation.
- → Can I substitute burrata with another cheese?
Absolutely. Fresh mozzarella, stracciatella, or even a creamy goat cheese work beautifully. For a vegan option, use plant-based mozzarella or cashew cheese.
- → How do I select the ripest heirloom tomatoes?
Look for tomatoes that feel heavy for their size with a slight give when gently pressed. They should have a sweet, earthy aroma at the stem end and vibrant, unblemished skin.
- → What can I serve alongside this salad board?
Crusty bread, grilled crostini, or focaccia are perfect accompaniments. For a heartier meal, pair it with grilled chicken, prosciutto, or a light pasta dish.
- → How long will the salad board stay fresh?
This dish is best enjoyed immediately after assembly. The tomatoes and burrata can release moisture over time, so prepare just before serving for optimal texture and presentation.