Save The first time I brought this tomato board to a summer dinner, my friend Sarah actually gasped when I set it down. There's something about the rainbow of heirloom slices tumbling across a wooden board that feels almost too pretty to eat. I'd spent twenty minutes just arranging them, moving each slice like it was a puzzle piece. The burrata was creamy and cool against the sun-warmed tomatoes, and that homemade basil oil turned everything into something restaurant-worthy.
Last August, I made this for my parents' anniversary on their back patio. My dad, who usually thinks salad is 'just leaves,' went back for thirds. The conversation kept circling back to how something so simple could taste so extraordinary. Mom took photos before anyone could touch it. That night taught me that sometimes the most impressive dishes are the ones that let ingredients speak for themselves.
Ingredients
- Assorted heirloom tomatoes (800g): Mix colors and sizes for visual drama, and choose tomatoes that feel heavy and fragrant
- Fresh burrata cheese (2 balls): Room temperature cheese melts luxuriously against the tomatoes
- Fresh basil leaves (1 cup packed): Bright, unbruised leaves make the most vibrant oil
- Extra-virgin olive oil (100ml): A fruity oil adds another layer of flavor complexity
- Garlic clove (1 small): One small clove is enough to hint without overwhelming
- Flaky sea salt and black pepper: Maldon or similar sea salt adds beautiful crunch
Instructions
- Whisk up the basil oil:
- Blend basil, olive oil, garlic, and salt until completely smooth and bright green. Strain through a fine mesh sieve for the most luxurious texture.
- Compose your tomato landscape:
- Arrange tomato slices across your board in overlapping layers, letting different colors play off each other. Group similar hues together or scatter them randomly, however feels beautiful to you.
- Nestle the burrata:
- Tear the cheese into generous pieces and tuck them into little valleys between the tomatoes. The irregular, torn edges look more inviting than neat slices.
- Drizzle generously:
- Spoon that brilliant green basil oil over everything, letting it pool in the crevices and catch on the cheese. Don't be shy with it.
- Finish with flourish:
- Scatter flaky salt, crack black pepper directly over the board, and tuck in whole basil leaves wherever the composition needs a pop of green. Toasted pine nuts add such lovely crunch if you have them.
Save This board became my go-to for the nights when I want to feed people something special but refuse to turn on the oven. There's a particular joy in serving food that encourages everyone to reach across the table, breaking bread and sharing from the same platter. It reminds me why I started cooking in the first place.
Choosing Your Tomatoes
I've learned that heirloom tomatoes with the most peculiar shapes often have the deepest, most complex flavor. Look for cracks in the skin near the stem and tomatoes that feel heavier than they appear. The ugly ones taste best.
Basil Oil Secrets
The basil oil will keep in an airtight container in your refrigerator for up to two weeks. Drizzle it over grilled fish, swirl it into soups, or toss it with roasted potatoes for instant elegance.
Building the Perfect Board
Start arranging from the center and work outward, leaving some negative space for the rustic, abundant look that makes boards so appealing. A few cherry tomatoes tumbling off the edge only add to the charm.
- Wood boards show off colorful ingredients better than white ceramic
- Let guests tear their own bread for that communal feeling
- Have extra basil oil on the table in case anyone wants more
Save Some dishes are meant to be shared, pulling people close across a table, and this tomato board might be the best of them all.
Recipe Questions & Answers
- → What makes heirloom tomatoes special?
Heirloom tomatoes are prized for their exceptional flavor, diverse colors, and unique shapes. Unlike commercial varieties, they're open-pollinated and come in hues ranging from deep purple to bright yellow, each with distinct sweet and tangy notes.
- → Can I prepare this ahead of time?
The basil oil can be made up to 3 days in advance and stored refrigerated. However, assemble the board just before serving, as salt will draw moisture from the tomatoes and burrata should remain at room temperature for optimal texture.
- → What's the difference between burrata and mozzarella?
Burrata consists of an outer shell of fresh mozzarella filled with stracciatella and cream, creating an incredibly soft, creamy interior. It's richer and more decadent than standard mozzarella, perfect for luxurious preparations like this.
- → Do I need to strain the basil oil?
Straining creates a smooth, vibrant green oil without any basil particles. It's optional but recommended for the most elegant presentation. Use a fine-mesh sieve or cheesecloth for the clearest results.
- → What other garnishes work well?
Thinly sliced red onions add sharp contrast, while cured olives contribute briny depth. Avocado slices offer creaminess, and a drizzle of balsamic glaze provides sweet acidity. Fresh microgreens or arugula also complement beautifully.
- → Can I use regular tomatoes instead?
While heirlooms offer superior flavor and visual appeal, vine-ripened tomatoes or cherry tomatoes work well. Choose the ripest, most flavorful tomatoes available and cut them into appealing shapes.