Heirloom Tomato Salad Board (Printable)

Vibrant heirloom tomatoes paired with creamy burrata and basil oil for a fresh, colorful dish.

# Components:

→ Tomatoes

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

→ Cheese

02 - 2 balls (8.8 oz total) fresh burrata cheese

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 0.42 cup 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 tbsp pine nuts, toasted (optional)
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini, for serving (optional)

# Method:

01 - In a blender or food processor, combine basil leaves, olive oil, garlic, and salt. Blend until smooth and bright green. Strain through a fine sieve for a refined texture if desired. Set aside.
02 - On a large serving board or platter, arrange sliced heirloom tomatoes in overlapping layers or clusters to highlight their colors and shapes.
03 - Tear burrata into large pieces and nestle among the tomatoes.
04 - Drizzle basil oil generously over tomatoes and burrata.
05 - Sprinkle flaky sea salt and freshly ground black pepper. Scatter toasted pine nuts and extra basil leaves on top if using.
06 - Serve immediately with crusty bread or crostini on the side.

# Expert Advice:

01 -
  • It looks like you spent hours arranging it, but you'll have it on the table in twenty minutes flat.
  • Burrata's creamy center melts into the warm tomato juices in the most luxurious way possible.
  • Making your own basil oil feels like a small kitchen magic trick that transforms ordinary ingredients into something restaurant-worthy.
  • It's naturally vegetarian and gluten-free without feeling like you're missing anything.
02 -
  • Burrata is delicate—if your kitchen is warm, assemble the board at the last possible moment or it'll start to weep and lose its creamy texture.
  • One overblended batch of basil oil taught me that if you blend too long, the heat from friction turns the basil dark and bitter, so pulse gently and stop as soon as it's smooth and bright.
  • Room-temperature tomatoes taste infinitely better than cold ones, so take them out of the fridge a few minutes before serving if you can.
03 -
  • If your basil oil tastes too garlicky, you used too much garlic or blended it too long—next time, use half a clove or remove the garlic before blending and add just a tiny whisper of garlic oil instead.
  • A squeeze of lemon juice mixed into the basil oil adds brightness and prevents the basil from oxidizing as quickly, keeping that vivid green color longer.
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