Pin it I used to think salads needed a bowl, until a friend pulled out a wide wooden board and turned dinner into something closer to edible art. She scattered tomatoes like paint on a canvas, tore burrata with her hands, and drizzled green basil oil in wild zigzags. We ate with our fingers, mopping up the creamy puddles with torn bread, and I realized presentation isn't pretentious when it makes you slow down and actually taste things. That board has lived in my kitchen ever since.
The first time I made this for a group, I panicked because I had bought too many tomatoes at the farmers market and they were all ripening at once. I sliced every single one, even the tiny cherry types and the lumpy ugly heirlooms, and spread them across the biggest platter I owned. When I set it on the table, someone said it looked like a garden exploded in the best way. We finished everything, including the oil pooled at the bottom, which we soaked up with the last heel of bread.
Ingredients
- Assorted heirloom tomatoes: The mix of colors and shapes is what makes this stunning, so grab whatever looks ripe and smells sweet at the stem.
- Fresh burrata cheese: Burrata is mozzarella with a creamy center, and tearing it releases that luscious middle which melts into the tomatoes.
- Fresh basil leaves: Use the tender top leaves for blending since they turn the oil vibrant green without any bitterness.
- Extra virgin olive oil: This is a starring ingredient, not a background player, so use something you would happily dip bread into.
- Small garlic clove: One clove is enough to add a whisper of sharpness without overpowering the basil.
- Flaky sea salt: The flaky kind gives little bursts of salt that crunch against the soft tomato and cheese.
- Freshly ground black pepper: A few cranks right before serving wakes up all the other flavors.
- Pine nuts: Toasting them in a dry pan for two minutes makes them nutty and golden, though you can skip them entirely.
- Crusty bread or crostini: This is technically optional but practically essential for mopping up every last bit of oil and tomato juice.
Instructions
- Blend the basil oil:
- Toss the basil, olive oil, garlic, and a pinch of salt into a blender and let it whir until the color turns almost neon green. If you want it silky smooth, strain it through a fine sieve, but I usually skip that step because I like the tiny flecks of basil.
- Arrange the tomatoes:
- Slice the larger tomatoes into rounds or wedges and halve the smaller ones, then spread them across your board in overlapping waves or loose piles. Let the colors touch and contrast, reds next to yellows next to deep purples.
- Add the burrata:
- Pull the burrata apart with your hands into big, irregular chunks and tuck them into the gaps between the tomatoes. The cream inside will start to ooze out, and that is exactly what you want.
- Drizzle and season:
- Pour the basil oil over everything in a loose drizzle, letting it pool in some spots and barely touch others. Sprinkle flaky salt and grind fresh pepper over the top, then scatter the toasted pine nuts and extra basil leaves if using.
- Serve immediately:
- Set the board on the table with a pile of torn bread or crostini on the side. Let everyone dig in with their hands or forks, whatever feels right.
Pin it One summer evening, I made this for a birthday dinner on a back porch strung with lights. We ate as the sun dropped behind the trees, and someone said the tomatoes tasted like they still had dirt on them in the best way. By the end of the night, the board was empty except for streaks of green oil and a few basil leaves stuck to the wood. It became the dish I make when I want people to feel like they are somewhere special, even if we are just in my kitchen.
Choosing Your Tomatoes
The whole point of this salad is to celebrate tomatoes when they are at their peak, so do not settle for the pale winter ones that taste like wet paper. Heirlooms come in wild shapes and colors, some striped, some nearly black, some the size of your fist. I buy a mix of sizes so I can slice the big ones into thick rounds and halve the small ones for contrast. If heirlooms are not available, even regular vine-ripened tomatoes work as long as they smell like something when you hold them close.
Variations and Swaps
I have made this with fresh mozzarella when burrata was sold out, and it was still beautiful, just a little less creamy. For a vegan version, swap in cashew cheese or skip the cheese entirely and add thinly sliced avocado for richness. Sometimes I throw in a handful of halved olives or a few paper thin slices of red onion for a sharp bite. If you want to stretch it further, tuck in some arugula or torn pieces of prosciutto between the tomatoes.
Serving and Pairing
This works as an appetizer, a side dish, or even a light main course if you pile on enough bread. I have served it on a wooden cutting board, a ceramic platter, and once on a slate tile I found at a thrift store. It pairs beautifully with a crisp Sauvignon Blanc or a chilled dry Rosé, something that will not compete with the bright acidity of the tomatoes.
- Set out small plates and forks, but expect people to use their hands anyway.
- Double the basil oil and save the extra in the fridge for drizzling over grilled vegetables or pasta.
- If you have leftovers, chop everything up and toss it with hot pasta the next day.
Pin it This salad taught me that sometimes the best cooking is just getting out of the way and letting good ingredients do what they do best. Make it when tomatoes are in season, invite people over, and let the board do the talking.
Recipe Questions & Answers
- → Can I make the basil oil ahead of time?
Yes, basil oil keeps well in the refrigerator for up to 3 days in an airtight container. You can prepare it the morning of and let it come to room temperature before drizzling.
- → What's the best way to select heirloom tomatoes?
Look for tomatoes that are fragrant, colorful, and yield slightly to gentle pressure. Mix different varieties and colors for visual appeal and varied flavor profiles.
- → Can I substitute burrata cheese?
Absolutely. Fresh mozzarella works wonderfully as a traditional substitute, or try vegan cheese for a dairy-free option. Ricotta also pairs beautifully with heirloom tomatoes.
- → How do I prevent the salad from becoming watery?
Slice tomatoes just before serving and pat dry with paper towels if needed. Avoid refrigerating the assembled board, as it's best enjoyed at room temperature within 30 minutes of assembly.
- → What wines pair best with this dish?
Crisp Sauvignon Blanc or dry Rosé complement the fresh, bright flavors beautifully. A light Pinot Grigio or Verdicchio are also excellent choices for a Mediterranean pairing.
- → Can I add other ingredients to customize it?
Definitely. Thinly sliced red onions, avocado, olives, or even grilled vegetables work wonderfully. Fresh mozzarella balls, capers, or a balsamic reduction add extra dimensions of flavor.