Save There's something almost magical about summer Sundays when the farmers market overflows with heirloom tomatoes in shades you didn't know existed—deep purples, sunny yellows, striped oranges. I remember standing there, overwhelmed by choices, when a vendor handed me a tomato still warm from the sun and suggested I stop complicating things: just slice them, add good cheese, and let them speak for themselves. That conversation changed how I cook.
I made this board for my neighbor's birthday potluck, half-worried it was too simple for the occasion. When everyone circled it first before anything else, spending twenty minutes just admiring the colors and flavors, I understood: sometimes restraint is the real luxury.
Ingredients
- Heirloom tomatoes (800 g assorted): Buy them at peak ripeness—they should smell fragrant and yield slightly to pressure, never rock-hard.
- Fresh burrata cheese (2 balls, 250 g): This creamy mozzarella is worth seeking out; its buttery center melts beautifully against warm tomatoes.
- Fresh basil leaves (1 cup packed): Pick or buy them the day you plan to cook; day-old basil loses its bright personality.
- Extra-virgin olive oil (100 ml): Use something you actually love tasting—this is not the moment for budget oil.
- Small garlic clove (1): Just one keeps the basil oil herbaceous without overpowering it.
- Salt and freshly ground black pepper: Flaky sea salt catches light and adds texture; freshly ground pepper matters here.
- Toasted pine nuts (1 tbsp optional): They add a subtle crunch that makes people ask what that texture is.
Instructions
- Make the basil oil first:
- Combine basil, olive oil, garlic, and salt in a blender, pulsing until bright green and smooth. If you want silky perfection, strain it through a fine sieve—this step makes a real difference in texture.
- Arrange your canvas:
- Lay out a large board and start overlapping tomato slices in clusters, mixing colors so each section feels intentional and beautiful. There's no rush here; take a breath and enjoy the arranging.
- Add the burrata:
- Tear the cheese into generous pieces and nestle them throughout, so each bite brings both tomato and creamy richness. The cheese should look almost scattered, like it found its own way there.
- Dress and season:
- Drizzle the basil oil generously across everything—don't hold back, it's meant to shine. Finish with flaky salt, pepper, toasted pine nuts, and fresh basil leaves right before serving.
- Serve immediately:
- Bring the board to the table alongside crusty bread while everything still has life and presence.
Save My daughter once asked why we were 'playing with our food' when I took time to arrange each tomato just so. I told her we eat with our eyes first, and watching her notice how beautiful her plate looked before tasting it—that's when the magic happens.
Why This Becomes a Tradition
This salad board somehow became the thing people request. It works for casual lunches, dinner parties, and moments when you want to feel elegant without fuss. There's freedom in a recipe this simple—you're not fighting with technique, just celebrating ingredients.
The Basil Oil Secret
The moment I started making basil oil instead of using plain olive oil, everything shifted. It tastes alive in a way bottled dressings never quite achieve. You'll notice how a little drizzle completely transforms the entire board.
Variations and Additions
While this salad sings on its own, it also welcomes gentle additions without losing its character. A few thin red onion slices add sharpness, creamy avocado adds richness, and good olives add depth. The key is restraint—let each ingredient still be visible and distinct.
- Red onions bring a pleasant bite that cuts through the richness of the cheese.
- Avocado slices add creaminess that complements burrata without competing with it.
- Kalamata olives introduce a briny note that makes people taste the whole board differently.
Save This recipe taught me that sometimes the best meals aren't about mastery—they're about letting good ingredients meet good light and good company. Serve it, watch people smile, and feel that quiet satisfaction of knowing you made something beautiful.