Heirloom Tomato Salad Board (Printable version)

A vibrant arrangement of colorful heirloom tomatoes, creamy burrata, and aromatic basil oil—perfect for entertaining.

# What You'll Need:

→ 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 - 1/3 cup + 1 tbsp 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 toasted pine nuts, optional
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini, for serving, optional

# Directions:

01 - In a blender or food processor, combine basil leaves, olive oil, garlic, and a pinch of salt. Blend until smooth and bright green. Strain through a fine sieve for a smooth finish if desired. Set aside.
02 - On a large serving board or platter, artfully arrange the sliced heirloom tomatoes in overlapping layers or clusters to showcase their colors and shapes.
03 - Tear the burrata into large pieces and nestle them among the tomatoes.
04 - Drizzle the basil oil generously over the tomatoes and burrata.
05 - Sprinkle with 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 Tips:

01 -
  • It looks like you hired a caterer but takes less time than making a sandwich.
  • You can use tomatoes that are too ripe or oddly shaped and they become the stars instead of the scraps.
  • No oven, no stovetop, no sweating over timing, just assembly and a blender.
  • It turns grocery store burrata into something people photograph before eating.
02 -
  • Room temperature tomatoes taste twice as good as cold ones, so pull them out of the fridge at least an hour before you start.
  • If your basil oil turns brown instead of green, your basil was old or your blender overheated it, so blend in short pulses next time.
  • Burrata dries out fast once you tear it, so don't prep it more than a few minutes before serving.
03 -
  • Toast the pine nuts in a dry skillet over medium heat and watch them like a hawk because they go from golden to burned in seconds.
  • Use a wide shallow board instead of a deep platter so the tomatoes sit in a single layer and every piece gets dressed.
  • Make the basil oil up to a day ahead and store it in the fridge, but bring it back to room temperature before drizzling or it will be thick and cloudy.
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