Save Last summer, my neighbor brought over a basket of mismatched heirloom tomatoes from her garden—ugly, knobby things in colors I didn't know tomatoes could be. I didn't have a plan for them, so I just tore some burrata, whisked together a quick basil oil, and arranged everything on my wooden cutting board. My friends ended up standing around the board in the kitchen, eating with their hands, ignoring the actual dinner I'd planned. Now it's the only way I serve tomatoes when they're at their peak.
I made this for my dad's birthday in August, when tomatoes were practically falling off the vines at the farmers market. He's usually a meat-and-potatoes guy, skeptical of anything he calls 'fancy cheese food.' But I watched him take a piece of burrata with a tomato, drag it through that bright green basil oil, and go completely quiet. Later he asked if I could teach him how to make the oil—that's how I knew it was a keeper.
Ingredients
- Assorted heirloom tomatoes (800 g): The ugly, knobbier ones often have the most flavor and look stunning on the board
- Fresh burrata cheese (2 balls): Bring to room temperature first so it oozes beautifully when torn
- Fresh basil leaves (1 cup packed): Don't use dried—fresh is what makes the oil sing and turn that vibrant green
- Extra-virgin olive oil (100 ml): Use the good stuff here since it's the backbone of the basil oil
- Garlic clove (1 small): One raw clove adds a subtle kick without overwhelming the fresh basil
- Flaky sea salt: The crunch matters here—table salt disappears into the cheese
- Freshly ground black pepper: Grind it right before serving for the best aroma
- Toasted pine nuts (1 tbsp, optional): Add these if you want a little buttery crunch in every bite
Instructions
- Make the basil oil first:
- Throw the basil, olive oil, garlic, and a pinch of salt into your blender and blitz until it's shockingly green and smooth. Pour it through a fine-mesh sieve if you want it silky, but I often skip this step because I love the texture.
- Arrange your tomato canvas:
- Scatter those sliced heirloom tomatoes across your biggest board or platter—let them overlap and pile up a bit. The messier and more colorful, the better everyone's going to think it tastes.
- Nestle in the burrata:
- Use your hands to tear the burrata into rough, generous pieces and tuck them into the tomato arrangement. Don't overthink it—just make sure every corner has something good waiting.
- Finish with flair:
- Drizzle that basil oil everywhere it looks like it needs some love, then hit the whole board with flaky salt and plenty of cracked pepper. If you're using pine nuts or extra basil leaves, scatter them now like you're finishing a painting.
Pin it This recipe taught me that sometimes the most memorable meals aren't the ones with the longest ingredient lists or the most complicated techniques. My sister still talks about the night we made this, sitting on the back porch steps, eating directly from the board with our fingers, tomato juice running down our wrists, pretending we were somewhere in Italy instead of suburban Ohio.
Choosing Your Tomatoes
I've learned that the prettiest tomatoes at the market aren't always the tastiest. Look for ones that feel heavy for their size and give slightly when you press them—the ugly ones with cracks and weird bulges often have the most intense, sweet-tart flavor. Mix colors if you can because that's what makes people gasp when you put the board down.
Making It Your Own
Last week I added thin ribbons of cucumber and a handful of arugula because that's what I had in the fridge, and honestly it might have been even better. You can tuck in olives, capers, or even thin slices of red onion if you want more bite. The only rule is that everything should be able to be eaten at room temperature.
Serving Suggestions
Put this board out with some really good crusty bread and call it dinner, or let it shine as the starter it was meant to be. I've served it alongside grilled fish, roasted chicken, and even as part of a bigger Mediterranean spread. People will gravitate toward it no matter what else is on the table.
- Grill your bread instead of serving it plain for a warm contrast to the cool tomatoes
- Have a small bowl of extra basil oil on the side for dipping
- Don't forget napkins—eating this properly requires getting your hands a little messy
Pin it The best recipes are the ones that remind us why we fell in love with cooking in the first place—simple ingredients, treated with respect, shared with people we love.
Frequently Asked Questions
- → What type of tomatoes work best?
Choose assorted heirloom tomatoes in various colors and sizes for the most visually stunning presentation. Look for ripe but firm tomatoes that yield slightly to gentle pressure.
- → Can I make the basil oil ahead?
Yes, prepare the basil oil up to 2 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before serving for optimal flavor.
- → What can I substitute for burrata?
Fresh mozzarella works well as a lighter alternative, or try a vegan cashew cheese for a dairy-free option. Creamy goat cheese also adds a nice tangy contrast.
- → How do I store leftovers?
Tomatoes and cheese are best enjoyed fresh, but leftovers can be stored separately in the refrigerator for up to 2 days. The basil oil keeps well for about a week when refrigerated.
- → What wine pairs well with this board?
A crisp Sauvignon Blanc or dry Rosé complements the fresh, summery flavors beautifully. The acidity and fruitiness balance the creamy burrata perfectly.
- → Can I add other toppings?
Thinly sliced red onions, creamy avocado slices, or briny olives make excellent additions. Fresh herbs like mint or parsley can enhance the basil oil's aromatic qualities.