Pin It Last August, I bought far too many heirloom tomatoes at the farmers market because I couldn't choose between the striped green ones and the deep purple beauties. Standing in my kitchen with a counter full of them, I realized I didn't want to cook a single one. That's when I remembered a platter I'd seen at a summer dinner party years ago, all torn burrata and vibrant tomatoes dripping with green oil. I pulled out my biggest wooden board and just started arranging, and it turned into the kind of dish that makes people lean in before they even taste it.
I made this for my sister's birthday last year, and she still talks about it. We sat outside with a bottle of cold rosé, and she kept reaching for another piece of bread to mop up the basil oil pooling on the board. By the end, we were laughing because our fingers were stained green and we'd eaten almost all the burrata before anyone else arrived. It became the dish I make when I want to feel like summer is lingering just a little longer, even when the calendar says otherwise.
Ingredients
- Assorted heirloom tomatoes: The whole point is the variety, so grab whatever looks ripe and smells sweet, mixing sizes and colors makes the board feel alive.
- Fresh burrata cheese: This is where the creaminess comes from, and tearing it instead of slicing makes every bite a little different and more interesting.
- Fresh basil leaves: Use the freshest you can find because wilted basil makes a dull oil, and you want that bright, almost grassy flavor.
- Extra virgin olive oil: Don't use your cooking oil here, pull out the good stuff because it's one of only a few ingredients and you'll taste the difference.
- Garlic clove: Just one small clove is enough, any more and it overpowers the basil and turns the oil sharp instead of fragrant.
- Flaky sea salt: The texture matters, those little crystals catch the light and give you bursts of salt that regular table salt just can't.
- Toasted pine nuts: Optional, but they add a buttery crunch that makes the whole board feel a little fancier without any extra work.
- Crusty bread or crostini: You need something to scoop and soak, and a good bread turns this from a salad into a full experience.
Instructions
- Make the basil oil:
- Toss the basil, olive oil, garlic, and a pinch of salt into your blender and let it run until everything turns into a smooth, bright green liquid that smells like a garden. If you want it extra silky, strain it through a fine sieve, but I usually skip that step because I like the tiny flecks of basil.
- Arrange your tomatoes:
- Slice or halve your tomatoes depending on their size, then start laying them out on a big board in overlapping clusters, mixing colors and shapes so it looks abundant and a little wild. Don't worry about perfection, the beauty is in the variety and the way the juices start to mingle.
- Tear and nestle the burrata:
- Use your hands to pull the burrata into big, uneven pieces and tuck them between the tomatoes, letting that creamy center spill out wherever it wants. The messier it looks, the more inviting it becomes.
- Drizzle and season:
- Pour the basil oil generously over everything, letting it pool in the crevices and soak into the tomatoes. Finish with a few pinches of flaky salt, some black pepper, and scatter the pine nuts and extra basil leaves on top if you're using them.
- Serve right away:
- Set the board on the table with a pile of crusty bread on the side and let people dig in while the tomatoes are still cool and the burrata is soft. This isn't a dish that waits well, so gather everyone and eat it now.
Pin It The first time I served this, I watched a friend who claimed she didn't like tomatoes go back for thirds. She said something about how they tasted different when they weren't hidden in a sauce, and I realized that's what this dish does, it makes you pay attention to the tomato itself. It's not fancy cooking, it's just giving good ingredients a chance to show off, and that's enough.
Choosing Your Tomatoes
The farmers market is your best friend here, but even a good grocery store will have a few heirloom varieties if you look past the uniform red ones. I always pick tomatoes by smell, if they smell like nothing, they'll taste like nothing, so hold them close to your nose and choose the ones that smell sweet and earthy. Go for a mix of sizes so you can halve the tiny ones and slice the big ones into thick rounds, and don't shy away from the weird colors because those are usually the most flavorful.
Making the Basil Oil Ahead
You can blend the basil oil a few hours in advance and keep it in the fridge, but bring it back to room temperature before you drizzle it or the olive oil will be thick and cloudy. I've made big batches and stored it in a jar for up to three days, and it's incredible on scrambled eggs, grilled chicken, or even stirred into pasta. Just give it a shake before you use it because the basil settles at the bottom, and that's where all the flavor hides.
Serving and Pairing Ideas
This board works as an appetizer, a light lunch, or even the main event if you add some prosciutto or grilled shrimp on the side. I love serving it with a very cold, crisp white wine or a dry rosé that doesn't fight with the tomatoes, and if you're feeling indulgent, a drizzle of aged balsamic at the end adds a sweet depth that makes people close their eyes when they taste it. For a crowd, double the recipe and use two boards, because people always eat more than you think they will.
- Add thinly sliced red onion or shallots if you want a little sharpness to cut through the creamy burrata.
- Scatter some pitted olives or capers on top for a briny punch that wakes up every bite.
- If you can't find burrata, use the best fresh mozzarella you can get and tear it the same way, it won't be quite as creamy but it'll still be delicious.
Pin It This is the kind of dish that reminds you that cooking doesn't have to be complicated to feel special. Set it on the table, pour the wine, and watch people lean in and start talking while they eat, because that's what good food is supposed to do.
Recipe FAQ
- → What are heirloom tomatoes and why use them?
Heirloom tomatoes are open-pollinated varieties with distinctive colors, shapes, and rich flavors. They're ideal for this board because their varied appearance creates visual interest, and their superior taste makes them the star ingredient without requiring cooking.
- → Can I prepare the basil oil in advance?
Yes, prepare the basil oil up to 24 hours ahead and store it in an airtight container in the refrigerator. This actually allows the flavors to deepen. Bring it to room temperature before serving for the best taste and drizzling consistency.
- → What's the best way to slice heirloom tomatoes?
Use a sharp serrated knife for clean cuts that don't crush the delicate flesh. For smaller varieties, halve them; for larger ones, slice into 1/4-inch thick rounds. Pat slices gently with paper towels to remove excess moisture before arranging.
- → Is burrata essential or can I substitute it?
Burrata provides a creamy contrast, but fresh mozzarella works beautifully as an alternative. Vegan cheese options, ricotta, or even goat cheese offer different but equally delicious flavor profiles depending on your preferences.
- → How far in advance can I arrange the board?
Assemble the board no more than 30 minutes before serving. Arrange tomatoes and burrata first, then add the basil oil, seasonings, and garnishes just before serving to maintain freshness and prevent the tomatoes from releasing excess moisture.
- → What wines pair well with this board?
Crisp Sauvignon Blanc complements the fresh basil and acidity of tomatoes, while dry Rosé provides a lighter option that doesn't overpower the delicate flavors. Both wines enhance the Mediterranean character of the dish.