Save to Pinterest The first time I understood that a salad could be the star of the table was at a summer dinner when I simply arranged beautiful heirloom tomatoes on a board with creamy burrata and poured a vibrant basil oil over everything. My guests crowded around it before I'd even finished the main course, and I realized that sometimes the simplest things—ripe tomatoes, good cheese, fresh basil—need nothing more than a moment of thoughtful arrangement to become something unforgettable.
I made this for a dinner party on one of those evenings where nothing quite went according to plan—my oven was acting temperamental, and I'd abandoned my original menu. But when I pulled out this salad board, still warm from my afternoon market run, everyone leaned in with genuine delight. It taught me that sometimes the best meals aren't complicated; they're honest.
Ingredients
- Heirloom tomatoes (800 g, assorted colors and sizes): Seek out a mix of reds, yellows, purples, and oranges—the variety of colors makes the board as much a visual feast as it is delicious, and different heirloom varieties offer subtle flavor differences.
- Fresh burrata cheese (2 balls, 250 g total): This creamy, delicate cheese is worth seeking out at a good cheese counter; it tears beautifully and creates little pockets of richness across the board.
- Fresh basil leaves (1 cup, packed): Use the tender leaves and avoid bruising them—they'll release their aroma when you blend them, filling your kitchen with that unmistakable summer smell.
- Extra-virgin olive oil (100 ml): This is where quality matters; a fruity, peppery oil will make your basil oil taste alive.
- Garlic clove (1 small): Just one clove keeps the oil herbaceous rather than harsh.
- Salt: A pinch goes into the oil, and flaky sea salt finishes the board for texture and taste.
- Freshly ground black pepper: Grind it just before serving so you catch those little bursts of sharpness.
- Toasted pine nuts (1 tbsp, optional): They add a gentle crunch and a whisper of toasted sweetness.
- Fresh basil leaves for garnish: A small handful scattered at the end feels more intentional than mixing them in.
- Crusty bread or crostini (optional): For soaking up the oil and juices—sometimes the best part of the meal.
Instructions
- Blend the basil oil:
- In a blender, combine basil leaves, olive oil, one small garlic clove, and a pinch of salt, then blend until the oil is bright green and silky. If you want it perfectly smooth, strain it through a fine sieve—this is a small step that feels luxurious.
- Arrange your canvas:
- On a large board or platter, lay out the sliced and halved tomatoes in overlapping patterns, letting their different colors and shapes tell the story. This is the moment to play—there's no wrong way, just your way.
- Nestle the burrata:
- Tear the burrata into generous pieces and tuck them among the tomatoes, creating little moments of creaminess throughout the board.
- Drizzle with intention:
- Pour the basil oil generously over everything, letting it pool slightly in some places. The oil carries the flavor and makes the whole board glisten.
- Season and garnish:
- Sprinkle flaky sea salt and fresh black pepper across the board, scatter the toasted pine nuts and extra basil leaves if using. Taste a tomato as you go—the seasoning should feel balanced but not heavy.
- Serve at once:
- Bring the board to the table while everything is still at its peak, with crusty bread on the side if you have it.
Save to Pinterest There was an afternoon when a friend came over unexpectedly, and I'd just bought the most beautiful tomatoes. Instead of fussing, I made this board, and we sat talking for hours, picking at tomatoes and cheese and bread in the late afternoon light. It became less about food and more about the space a beautiful simple meal creates for connection.
Why Heirloom Tomatoes Matter
Heirloom tomatoes carry flavor that supermarket tomatoes often forget—they're juicier, more complex, and worth seeking out when they're in season. Each variety tastes slightly different; a golden heirloom has different notes than a deep burgundy one. When you arrange them together, you're not just making something pretty; you're celebrating the fact that tomatoes don't all taste the same, and that's beautiful.
The Magic of Burrata
Burrata is mozzarella's more luxurious cousin—its exterior is soft and milky, but inside is a secret core of cream and delicate cheese curds. When you tear it onto warm tomatoes, that creamy center starts to slightly soften and mingle with the tomato juices, creating something richer than either ingredient alone. It's the kind of ingredient that makes people lean in closer to the plate.
Making This Board Your Own
This salad board is a template, not a mandate—your market and your mood should guide what goes on it. Some days I add thinly sliced red onion for sharpness, other times avocado for richness. Olives work beautifully, as does a scatter of capers or a handful of arugula tucked underneath. The basil oil is what ties everything together, so keep that constant and let everything else change.
- Swap burrata for fresh mozzarella if that's what's available, or try labneh for a tangy twist.
- Toast your pine nuts in a dry skillet just before serving so they're still warm and fragrant.
- If you make the basil oil ahead, store it in a jar in the refrigerator for up to three days.
Save to Pinterest This salad board teaches a quiet lesson: that good cooking doesn't always mean hours at the stove. Sometimes it means finding the best tomatoes you can, treating them with respect, and letting them shine. Serve it with cold wine and people you like, and let the board do the talking.
Common Recipe Questions
- → Can I substitute burrata with another cheese?
Yes, fresh mozzarella or vegan cheese options work well as alternatives to burrata, maintaining a creamy texture.
- → How is basil oil prepared for the salad?
Blend fresh basil leaves with extra-virgin olive oil, garlic, and a pinch of salt until smooth. Strain for a refined texture if desired.
- → What types of heirloom tomatoes are best?
An assortment of various colors and sizes enhances both flavor and visual appeal; use ripe, firm tomatoes for best results.
- → Can this salad be made ahead of time?
It’s best served fresh to preserve the tomatoes' texture and the vibrancy of the basil oil, but you can prepare the basil oil and slice tomatoes in advance.
- → Are there suggested accompaniments for this salad?
Serve with crusty bread or crostini on the side to complement the fresh ingredients and add a satisfying crunch.