Heirloom tomato salad board (Printable)

Fresh heirloom tomatoes paired with creamy burrata and bright basil oil on a stylish board.

# Components:

→ Tomatoes

01 - 1.75 lbs assorted heirloom tomatoes, sliced or halved

→ Cheese

02 - 2 balls fresh burrata cheese, total 8.8 oz

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup plus 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)

# Method:

01 - Combine fresh basil leaves, extra-virgin olive oil, garlic, and a pinch of salt in a blender or food processor. Blend until smooth and vibrant green. Strain through a fine sieve if a smoother texture is desired. Set aside.
02 - On a large serving board or platter, artfully layer the sliced heirloom tomatoes in overlapping clusters to highlight their varied colors and shapes.
03 - Tear burrata into large pieces and nestle them among the arranged tomatoes to create contrast and texture.
04 - Generously pour the prepared basil oil over the tomatoes and burrata to infuse fresh herbal aroma.
05 - Sprinkle flaky sea salt and freshly ground black pepper over the salad. Scatter toasted pine nuts and extra basil leaves on top, if using, for added crunch and freshness.
06 - Present immediately accompanied by crusty bread or crostini, if desired.

# Expert Advice:

01 -
  • It looks fancy enough for dinner guests but requires zero cooking skills, just good ingredients and honest assembly.
  • Burrata's creamy center melts into warm tomatoes in a way that feels like a small luxury you can actually pull off on a weeknight.
  • You can prep everything in 20 minutes and spend the rest of the time actually enjoying people instead of hovering over a stove.
02 -
  • Cold burrata straight from the fridge will never taste as good as burrata that's been out for 10 minutes—it needs to soften slightly so that creamy center actually flows.
  • The basil oil can separate if you let it sit too long, but that's not a failure—just give it a stir or a shake before drizzling, and it comes right back together.
03 -
  • Toast your pine nuts in a dry skillet over medium heat for about 3 minutes, stirring constantly—they'll smell nutty and toasted, which is your cue to pull them off heat before they burn.
  • If your basil oil separates or looks cloudy, it just means you're looking at real food, not emulsified something-or-other from a bottle. A quick stir brings it back to life.
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