Save Last summer, my neighbor brought over a basket of heirloom tomatoes from her garden—striped ones, deep purples, sunny yellows—and I realized I'd been buying the same bland supermarket varieties for years. That afternoon, I arranged them on a board with creamy burrata and basil oil I whipped up in five minutes, and watching my family's faces light up as they reached for different colors, tasting how each one had its own personality, changed how I think about simplicity in cooking. Sometimes the best meals aren't complicated; they're just honest.
I made this for a casual dinner party once, not thinking much of it—just tomatoes and cheese on a board. But my friend who usually skips vegetables came back for thirds, and someone asked for the basil oil recipe. That's when I understood that food arranged with care, even simple food, makes people feel seen and celebrated.
Ingredients
- Assorted heirloom tomatoes (about 1.75 lbs): Hunt for different colors and sizes at farmers markets or specialty grocers—the variety is what makes this board stunning and teaches your palate that tomatoes have flavors, not just tartness.
- Fresh burrata cheese (2 balls, 250 g total): This creamy, delicate cheese is nothing like mozzarella; it's almost fussy about temperature, so pull it from the fridge just before serving so it stays lush and soft.
- Fresh basil leaves, packed (1 cup): Use tender leaves whenever possible, and avoid bruising them as you measure—they'll oxidize quickly and turn dark.
- Extra-virgin olive oil (100 ml): This is the soul of your basil oil, so don't skimp; a good fruity oil makes all the difference.
- Small garlic clove (1): Just one, and don't blend it too long or it'll turn sharp and bitter instead of mellow.
- Flaky sea salt and freshly ground black pepper: Flaky salt catches the light and adds texture; freshly ground pepper tastes alive compared to pre-ground.
- Toasted pine nuts (1 tbsp, optional): Toasting brings out their buttery sweetness—the difference between forgettable and crave-worthy.
- Crusty bread or crostini (for serving): Your board becomes an invitation to soak up all that basil oil and tomato juice.
Instructions
- Blend the basil oil:
- In a blender or food processor, combine basil leaves, olive oil, garlic, and a small pinch of salt, then blend until it's bright green and silky. If you have time, strain it through a fine sieve for an even smoother finish—it's worth the extra minute.
- Arrange your tomatoes with intention:
- On a large board or platter, lay out your sliced or halved tomatoes in overlapping layers, grouping colors together so the different hues play against each other. Step back and look—you're composing something people will photograph before they eat it.
- Nestle the burrata:
- Tear the burrata into generous pieces and tuck them among the tomatoes, leaving some space so they're not crowded. The goal is for each bite to include a mix of cool cheese, warm tomato, and fragrant oil.
- Pour the basil oil generously:
- Drizzle the bright green oil over everything—don't be timid. The oil carries all your basil flavor and looks beautiful pooling on the board.
- Season and scatter:
- Sprinkle flaky sea salt and freshly ground pepper over the whole board, then scatter toasted pine nuts and fresh basil leaves on top if you're using them. Taste a tomato first, though; sometimes the salt alone is enough.
- Serve right now:
- This board is meant to be eaten immediately while the burrata is still cool and the tomato juices haven't started to pool too much. Set out bread on the side and let people assemble bites however they want.
Save My grandmother used to say that the best meals are the ones where people linger, reaching across the board for one more piece of tomato, one more bite of cheese, talking longer than they planned. This board does that—it's an excuse to slow down together.
Choosing Your Tomatoes
Heirloom tomatoes are worth seeking out because each variety tastes different—some are sweet, others have a complex tang, and some are so juicy they're almost watery. Visit a farmers market in summer and taste before you buy if you can. Mix colors not just for beauty but for flavor variation; a purple brandywine tastes nothing like a golden sunrise tomato. If heirlooms aren't available, use the ripest, most fragrant tomatoes you can find; a flavorful regular tomato beats a beautiful but tasteless heirloom.
Making Basil Oil That Glows
Basil oil is one of those simple preparations that feels fancy but requires no special skill, just attention. The color matters—if your oil turns dark or muddy, the heat or the blender was too aggressive. Some cooks blanch the basil first to set the color, but I've found that gentle blending with cold ingredients and quick straining gives you that restaurant-quality bright green without extra steps. You can make it an hour ahead and leave it at room temperature; it keeps in the fridge for a few days, though the basil flavor fades a little each day.
Building a Shareable Board
A salad board is about abundance and choice—it's an edible centerpiece that invites people to serve themselves and discover combinations. The arrangement matters more than you'd think; overlapping the tomatoes creates visual flow, and clustering the burrata in pockets makes it look intentional, not scattered. Think of it as composing a painting where every element is both delicious and beautiful. If you're feeding fewer people, simply halve the quantities and use a dinner plate instead of a board. The principle stays the same: let the quality ingredients shine through simplicity.
- Leave some negative space so the board doesn't look cramped or overwhelming.
- Add anything extra—thin red onion slices, creamy avocado, or salty olives—only if it truly appeals to you, never out of obligation.
- Chill your board or platter for a few minutes before assembling so the burrata stays cool longer.
Save This board reminds me that sometimes feeding people beautifully has nothing to do with complexity and everything to do with respecting ingredients and sharing them generously. It's a recipe that trusts tomatoes to taste like tomatoes and cheese to taste like cheese, asking nothing more than good oil and a moment of care.
Recipe Guide
- → What makes heirloom tomatoes special?
Heirloom tomatoes come in various colors and shapes, prized for their rich, complex flavors and appealing presentation.
- → How do I prepare basil oil for the salad?
Blend fresh basil leaves, extra-virgin olive oil, garlic, and a pinch of salt until smooth, then strain for a bright, fragrant finish.
- → Can I substitute burrata with other cheeses?
Yes, fresh mozzarella or vegan cheese can be used as alternative creamy toppings without compromising texture.
- → What optional garnishes enhance the salad board?
Toasted pine nuts add a nutty crunch, while extra basil leaves provide fresh aromatic notes.
- → What is the best way to serve this dish?
Arrange components on a large platter for sharing and serve with crusty bread or crostini on the side.
- → How can I add more flavor variations?
Incorporate thinly sliced red onions, avocado, or olives for additional depth and taste.