Heirloom Tomato Salad Board (Printable)

Vibrant heirloom tomatoes paired with creamy burrata and fresh basil oil, artfully arranged for sharing.

# 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 pine nuts, toasted (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 spent hours, but you're really just slicing tomatoes and blending basil for ten minutes.
  • The basil oil stays bright green and tastes like summer in a bottle, and you'll want to drizzle it on everything for days.
  • It's one of those rare dishes that works as well for a quiet Tuesday dinner as it does when you're trying to impress guests.
  • You get to eat with your hands, tearing bread and scooping creamy burrata, which always makes a meal feel more relaxed and fun.
02 -
  • Room temperature tomatoes taste infinitely better than cold ones, so pull them out of the fridge at least thirty minutes before you start assembling.
  • If you blend the basil oil too long, it heats up and turns muddy brown instead of that gorgeous green, so pulse it just until smooth and stop.
  • Burrata weeps and loses its magic if it sits too long after you tear it, so don't prep this more than ten minutes before serving.
03 -
  • Use a wooden board instead of a platter because it soaks up the juices and oil just enough to keep everything from sliding around, and it looks more rustic and inviting.
  • Toast your pine nuts in a dry pan over medium heat for two minutes, shaking constantly, because they go from golden to burnt in seconds and burnt nuts ruin everything.
  • If your basil oil tastes too garlicky, you used too much garlic or blended it too long, next time use half a clove and blend just until combined.
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