Pin It Last August, I found myself surrounded by an explosion of color at our local farmers' market. The heirloom tomato stand was a painter's palette come to life – purple-black Cherokees, sunny Yellow Brandywines, and striped Green Zebras beckoning me closer. The farmer noticed my wide eyes and pressed a small Red Pear tomato into my palm, warm from the sun. "Try this with nothing but good olive oil," he said with a knowing smile. That afternoon, this Heirloom Tomato Salad Board was born in my kitchen, an homage to summer's perfect fruit.
Two summers ago, my brother visited with his new girlfriend, now his fiancée. She was nervous meeting everyone, but I noticed her eyes light up when I brought this board to the table. As conversation flowed and we tore pieces of crusty bread to soak up the tomatoey juices and basil oil, her shoulders relaxed. Later she whispered, "That tomato thing broke the ice," which might be my favorite recipe compliment ever.
Ingredients
- Heirloom Tomatoes: Look for firm tomatoes with a slight give and intense fragrance at the stem end, and dont refrigerate them before serving or youll kill their flavor.
- Burrata: This dreamy cheese has a mozzarella exterior with a creamy center that creates the perfect rich counterpoint to the acidic tomatoes.
- Basil Leaves: Use the freshest you can find, ideally picked just before making the oil, as the volatile oils that give basil its signature aroma fade quickly after harvesting.
- Extra-Virgin Olive Oil: This is the time to use your special bottle, as the clean flavor will shine through in the basil oil.
- Pine Nuts: Toast these just until fragrant, about 3 minutes in a dry pan, watching carefully as they go from perfectly golden to burnt in seconds.
Instructions
- Blend the basil oil:
- Combine your basil, olive oil, garlic and salt in a blender until the mixture transforms into a vibrant green elixir. The kitchen will fill with the most intoxicating herbal aroma, like summer concentrated into a single scent.
- Create your canvas:
- Arrange the tomato slices in overlapping circles or casual clusters on your board, playing with the colors as if youre creating edible art. I like to place the larger slices down first, then tuck smaller pieces into any gaps.
- Add the creamy element:
- Gently tear open each burrata ball and nestle the pieces among the tomatoes. The contrast between the white cheese and colorful tomatoes creates a visual feast before the actual tasting begins.
- Drizzle with intention:
- Pour the basil oil in a generous zigzag over the entire arrangement, making sure some reaches every component. This is where the magic happens as the oil marries the flavors together.
- Season and garnish:
- Finish with flaky salt that creates tiny crunchy bursts, freshly cracked pepper, and scatter those golden pine nuts and fresh basil leaves across the top. Each bite should offer a slightly different combination of flavors and textures.
- Serve with joy:
- Bring the board to the table with a flourish and watch as people instantly reach for it. Place some crusty bread nearby for soaking up the incredible juices that will pool on the board.
Pin It The first time I brought this board to our neighborhood potluck, our usually chatty group fell momentarily silent as everyone took their first bites. My neighbor Elaine, who claims she dislikes tomatoes, took seconds and then asked for the recipe. There's something about the combination of summer-ripened heirloom tomatoes with that creamy burrata center that converts even the skeptics among us.
Seasonal Adaptations
When perfect tomatoes aren't available, I've made winter versions using slow-roasted cherry tomatoes that concentrate their sweetness. The process takes longer but creates an entirely different experience that's equally delicious, especially when paired with a more robust herb oil made with rosemary or thyme. The warmth from the roasted tomatoes slightly melts the burrata in the most appealing way.
Making it Ahead
The basil oil can be your secret weapon, made up to three days ahead and stored in the refrigerator in a sealed container. Just bring it back to room temperature before serving. I've discovered that preparing this component in advance removes any last-minute stress, leaving only the enjoyable task of arranging the board just before your guests arrive.
Serving Suggestions
I've served this as both an appetizer that guests gather around while sipping wine and as a side dish alongside grilled fish or chicken. The versatility is part of its charm, shifting from casual to elegant depending on how you present it.
- For a more substantial offering, add thin slices of prosciutto draped around the edges of your board.
- A small bowl of olives or marinated artichoke hearts creates delightful flavor contrasts when placed on the board.
- If serving as a main dish for lunch, double the burrata and add some cannellini beans tossed in olive oil and herbs for protein.
Pin It This Heirloom Tomato Salad Board is more than just ingredients arranged on a platter. Its a celebration of summer's peak flavors, an invitation to slow down and savor each bite with friends.
Recipe FAQs
- → Can I prepare this ahead of time?
You can make the basil oil up to 24 hours ahead. However, assemble the salad board just before serving to keep the tomatoes fresh and prevent them from releasing excess liquid that would dilute the flavors.
- → What should I look for when selecting heirloom tomatoes?
Choose tomatoes that are ripe, fragrant, and feel slightly soft when gently pressed. Select a variety of colors—reds, yellows, oranges, and purples—to create visual appeal on your board. Peak tomato season (summer) offers the best flavor and texture.
- → Can I substitute burrata with something else?
Absolutely. Fresh mozzarella, ricotta salata, or creamy goat cheese all work wonderfully. For a vegan option, use dairy-free burrata or cashew cream cheese. Each alternative brings its own subtle flavor profile to the dish.
- → How do I store basil oil?
Transfer cooled basil oil to an airtight glass container and refrigerate for up to five days. You can also freeze it in ice cube trays for convenient portions. Always use within a week for the brightest flavor and color.
- → What wines pair best with this dish?
Crisp Sauvignon Blanc, dry Rosé, and light Pinot Grigio complement the fresh tomatoes and basil beautifully. The acidity in these wines cuts through the richness of the burrata and enhances the herbaceous basil oil.
- → How can I make this more substantial?
Add thinly sliced red onions, creamy avocado, Kalamata olives, or marinated artichoke hearts. Fresh mozzarella rounds, prosciutto, or anchovies work too. Serve with crusty bread, focaccia, or crostini for a heartier presentation.