Save to Pinterest I pulled this salad together last July when my neighbor brought over a box of tomatoes she couldn't use before leaving town. They were still warm from her garden, uneven and deeply red, some striped yellow and purple. I tore open a ball of burrata I'd been saving, blended basil with olive oil until my tiny kitchen smelled like summer, and arranged everything on a wooden board. We ate it outside with our hands, tearing bread and letting the juice run down our wrists.
I served this at a last minute dinner party once, and people stood around the board with wine glasses, pulling apart the creamy burrata and dragging tomato slices through the green oil pooling on the wood. Someone said it tasted like Italy, even though none of us had been. It became the thing I make when I want to feel like I am hosting without spending all day in the kitchen.
Ingredients
- Assorted heirloom tomatoes: The whole dish rests on their shoulders, so buy the ripest, most fragrant ones you can find, and don't refrigerate them or they'll lose that sweet, tangy punch.
- Fresh burrata cheese: Burrata is mozzarella's richer, creamier cousin with a soft center that oozes when you tear it, and it should be served at room temperature so the inside stays silky.
- Fresh basil leaves: Use the greenest, most aromatic leaves you can get, and pack them tightly into the measuring cup so the oil turns vibrant and herbal.
- Extra virgin olive oil: This is not the time for cheap oil, get something fruity and peppery that you would happily dip bread into.
- Garlic clove: One small clove is enough to add depth without overpowering the basil, and if yours is huge, use half.
- Flaky sea salt: The flaky texture adds little bursts of salt that make each bite more interesting than regular table salt ever could.
- Freshly ground black pepper: Crack it fresh right before serving so it has that sharp, floral bite.
- Pine nuts: Toasting them in a dry pan for a few minutes until golden makes them nutty and crunchy, and you can skip them entirely if someone has an allergy.
- Crusty bread or crostini: You need something to soak up the basil oil and tomato juice, and a good sourdough or baguette works perfectly.
Instructions
- Make the basil oil:
- Toss the basil, olive oil, garlic, and a pinch of salt into your blender and let it run until the whole thing turns bright green and smells like a garden. If you want it silky smooth, pour it through a fine sieve, but I often skip this step because I like the little flecks of basil.
- Arrange the tomatoes:
- Slice or halve your tomatoes depending on their size, then lay them out on a big wooden board or platter in overlapping layers, mixing the colors so it looks like a painting. Don't overthink it, the tomatoes will look beautiful no matter what you do.
- Add the burrata:
- Tear the burrata into big, irregular pieces with your hands and tuck them between the tomatoes so every section of the board has some creamy richness. Let the torn edges show, it is supposed to look rustic and abundant.
- Drizzle and season:
- Pour the basil oil generously over everything, letting it pool in the spaces between the tomatoes and cheese. Finish with a few big pinches of flaky salt, a few grinds of pepper, and a scattering of toasted pine nuts and basil leaves.
- Serve immediately:
- Set the board on the table with a stack of crusty bread or crostini on the side and let everyone dig in while the burrata is still soft and the tomatoes are at their juiciest.
Save to Pinterest The first time I made this, I forgot to toast the pine nuts and they tasted flat and raw, but the second time I toasted them until they smelled like butter and everything clicked into place. Now I make extra basil oil and keep it in a jar in the fridge, because it is good on pasta, eggs, grilled chicken, or spooned straight onto toast when I am too tired to cook.
Choosing Your Tomatoes
Heirloom tomatoes come in wild shapes and colors, striped, purple, orange, deep red, some the size of golf balls and others as big as your fist. I look for ones that feel heavy for their size and smell sweet at the stem end, and I never buy them from the refrigerated section because the cold kills their flavor. If you can only find regular tomatoes, go for the ripest ones and add a drizzle of good balsamic vinegar to boost the sweetness.
Making It Your Own
This board is forgiving and adaptable, so if you do not have burrata, use fresh mozzarella or even crumbled feta for a sharper, saltier contrast. I have added thinly sliced red onion, chunks of avocado, and handfuls of pitted olives when I wanted more texture and flavor, and it always worked. Once I ran out of basil and used mint and parsley instead, and it tasted green and bright in a completely different way.
Serving and Pairing
I usually serve this as an appetizer or a light lunch, and it pairs beautifully with a crisp Sauvignon Blanc, a dry Rosé, or even a cold beer on a hot day. If you are feeding a crowd, double the recipe and use two boards, because people will hover around it and pick at it until it is gone. For smaller gatherings, halve everything and use a platter, but keep the same spirit of abundance and color.
- Set out small plates and napkins because this gets messy in the best way.
- Have extra bread nearby, people always want more than you think.
- Leftovers are great tucked into a sandwich the next day with arugula and a smear of pesto.
Save to Pinterest This salad board taught me that sometimes the best cooking is just arranging good ingredients and getting out of the way. Make it when your tomatoes are ripe, your friends are hungry, and you want something that tastes like sunshine on a plate.
Recipe Questions & Answers
- → Can I make the basil oil ahead of time?
Yes, the basil oil can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before drizzling over the salad for the best flavor and consistency.
- → What can I substitute for burrata cheese?
Fresh mozzarella is an excellent alternative to burrata, offering a similar creamy texture. For dairy-free options, try vegan mozzarella or cashew cheese. Goat cheese also works well for a tangier flavor profile.
- → How do I select the best heirloom tomatoes?
Choose tomatoes that feel heavy for their size and give slightly when gently pressed. Look for vibrant colors without bruising or soft spots. A mix of sizes and colors—red, yellow, orange, and purple—creates the most visually stunning presentation.
- → Can this salad board be prepared in advance?
The basil oil can be made ahead, but the board should be assembled just before serving to maintain freshness and prevent the tomatoes from releasing excess liquid. Slice tomatoes and tear burrata no more than 30 minutes before serving.
- → What wine pairs best with this dish?
A crisp Sauvignon Blanc complements the fresh tomatoes and herbaceous basil beautifully. Alternatively, a dry Rosé or light Pinot Grigio works wonderfully. For non-alcoholic options, try sparkling water with lemon or a light herbal iced tea.
- → How can I add more substance to this salad board?
Serve with plenty of crusty bread or grilled crostini for a more filling meal. You can also add sliced avocado, marinated artichoke hearts, prosciutto, or white beans to increase protein and make it more substantial.