Heirloom Tomato Salad Board (Printable)

A colorful heirloom tomato and burrata salad drizzled with fresh basil oil for a bright, fresh finish.

# Components:

→ Tomatoes

01 - 1.75 lbs assorted heirloom tomatoes, sliced or halved

→ Cheese

02 - 2 balls (8.8 oz) fresh burrata cheese

→ Basil Oil

03 - 1 cup fresh basil leaves, packed
04 - 1/3 cup plus 1 tablespoon 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 tablespoon toasted pine nuts (optional)
10 - Fresh basil leaves, for garnish
11 - Crusty bread or crostini for serving (optional)

# Directions:

01 - Combine basil leaves, olive oil, garlic, and salt in a blender or food processor. Blend until smooth and bright green. Strain through a fine sieve if desired. Set aside.
02 - Lay out sliced heirloom tomatoes on a large serving board or platter in overlapping layers or clusters, showcasing their varied colors and shapes.
03 - Tear burrata into large pieces and nestle them evenly among the tomatoes.
04 - Drizzle the prepared basil oil generously over the tomatoes and burrata.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste. Scatter toasted pine nuts and fresh basil leaves on top if using.
06 - Present immediately alongside crusty bread or crostini, if desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 20 minutes, impressing guests without stress.
  • Heirloom tomatoes finally get treated like the stars they are instead of drowning in heavy dressings.
  • The basil oil is a total game-changer—it tastes like summer captured in a bottle.
02 -
  • Room temperature tomatoes taste infinitely better than cold ones—pull them from the fridge 30 minutes before serving so their flavor fully wakes up.
  • Burrata waits for no one; arrange the board and dress it just before bringing it to the table so the cheese doesn't dry out.
03 -
  • If you can't find burrata, fresh mozzarella still delivers—just know you're trading creamy centers for mild, milky elegance.
  • Basil oil keeps in the fridge for up to five days, so make it ahead and use it on pasta, fish, or finished soups all week.
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