Tomato Tasting Board
Add Preferred SourceBright, fresh, and full of flavor, a Tomato Tasting Board is a fun twist on the classic charcuterie board. Instead of meats and cheeses, the spotlight is on summer’s juiciest tomatoes, served in a variety of ways that let their natural sweetness and tang shine. It’s a simple yet stunning way to celebrate peak-season produce.
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The beauty of this board is how effortless it is; there’s no cooking required! Just slice your favorite heirloom or garden tomatoes, pair them with complementary bites like mozzarella, basil, and pickled onions, and arrange everything in a colorful spread. It’s the kind of appetizer that feels both rustic and elegant, making it perfect for gatherings of all kinds.
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Buy Now!Whether you’re serving it as a light “girl dinner,” a chic starter with cocktails, or a fresh side to a bigger meal, this Tomato Tasting Board delivers on taste and presentation. It’s endlessly customizable and always a crowd-pleaser, proof that sometimes, the simplest ideas are the most impressive.
Ingredients
- Tomatoes – Mix and match your favorites! Heirlooms are gorgeous, but beefsteak, San Marzano, or even basic field tomatoes will all shine here. Just make sure they’re juicy and ripe.
- Tomato salad – I like to toss together a quick mix of grape tomatoes with olive oil, garlic, and fresh herbs for a little extra burst of flavor on the board.
- Prosciutto – A little cured meat adds nice variety, but if you’re aiming for a vegetarian or vegan spread, it’s easy to leave out.
- Mozzarella pearls – Small bites of mozzarella are perfect, but this works beautifully with burrata or a dollop of ricotta too.
- Cucumber – Crisp cucumber slices not only bring a pop of green but also balance the acidity of the tomatoes with a refreshing crunch.
- Basil – Fresh basil is non-negotiable! It pairs so naturally with tomatoes and makes the whole board smell incredible.
- Pickled onions – I like having something pickled for contrast, though any tangy pickle will do the trick.
- Toasted pine nuts – They’re pricey, but worth it for that rich, buttery crunch. If you don’t have them, you can always skip or swap for another nut.
- Optional extras – Think pesto, olives, ricotta, Parmesan shavings, burrata, or a drizzle of really good olive oil to pull everything together.
How To Make A Tomato Tasting Board
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by slicing your tomatoes into even rounds. I always reach for my 8-inch chef’s knife; it smoothly cuts through juicy tomatoes without crushing them, which is essential for presentation on a board.. Arrange the rounds across a large wooden serving board or marble slab; both give a beautiful backdrop that makes the colors pop.
Next, toss your halved grape tomatoes with garlic, olive oil, and fresh herbs. I like doing this in a set of nesting glass prep bowls because you can see the dressing coat each tomato as you stir. To mix, I grab a silicone spatula since it moves everything gently without bruising those delicate skins.
For the prosciutto, I fold each slice into loose ribbons using a pair of mini serving tongs. They keep things neat and also make it easier for guests to grab pieces without everything sticking together.
Add some pearl mozzarella and cucumber slices, scattering them across the board. This way, every section has a mix of creamy, crunchy, and juicy textures. For basil, I love snipping the leaves with herb scissors. They keep the edges clean and fresh, rather than bruised. And if you’ve prepped pickled onions ahead of time, serve them straight from a small glass jar for a rustic touch.
Toast pine nuts in a dry nonstick skillet for just 3–4 minutes until golden. I stir them with a silicone spatula so they brown evenly without scorching. Sprinkle them across the tomatoes for that irresistible crunch.
To finish, drizzle pesto over the board with a sauce spoon, place a ball of burrata right in the center, or grab a microplane grater to shower everything with delicate Parmesan shavings. The microplane is my secret weapon; it turns hard cheese into light, feathery curls that melt instantly on warm bread or juicy tomatoes.
Chef Jenn’s Tips
- Use a mix of heirloom, cherry, grape, and beefsteak tomatoes for variety in both flavor and color.
- A drizzle of balsamic glaze adds a sweet contrast to the salty prosciutto and creamy mozzarella.
- Chill the serving platter first to help keep everything fresh.
- If adding burrata, serve it in a shallow dish on the board to catch all the creamy insides.
Recommended
Serving Suggestions
Serve with crusty bread, crostini, or simple crackers so guests can build their own bites. Pair with grilled chicken, seafood, or pasta tossed with olive oil for a complete meal. Add a crisp white wine or sparkling rosé to make it dinner-party worthy.
Storage
This board is best enjoyed right after it’s assembled. If you have leftovers, store the tomatoes separately in an airtight container in the fridge for up to 2 days. Avoid freezing — tomatoes lose their texture when thawed.
Tomato Tasting Board
Ingredients
- 3–4 different kinds of tomatoes sliced
- 1.5 cups tomato salad
- 6 ounces prosciutto
- 8 ounces pearl mozzarella
- 1 cucumber
- 1/4 cup basil
- 1/4 cup pickled onion or another pickled element
- 1/4 cup toasted pine nuts
- optional additions: pesto, olives, burrata, Parmesan, good quality olive oil, ricotta olives, burrata, Parmesan, good quality olive oil, ricotta
Instructions
- Slice the tomatoes into rounds using a sharp chef’s knife so the cuts are clean, not crushed. Arrange the slices across a large wooden board or platter.
- In a small bowl, combine halved grape tomatoes with a little minced garlic, olive oil, and fresh herbs. Toss gently and set aside.
- Fold prosciutto into loose ribbons and scatter it around the tomatoes. Place mozzarella pearls and cucumber slices between the layers so there’s always a fresh bite nearby.
- Tuck in basil leaves and pickled onion for pops of color and tangy flavor.
- Sprinkle toasted pine nuts over the board. Toast them in a dry skillet for 3–4 minutes until golden and fragrant.
- If using, spoon pesto in small dollops, add a ball of burrata to the center, drizzle with olive oil, or grate Parmesan directly over the top.
Notes
Chef Jenn’s Tips
- Use a mix of heirloom, cherry, grape, and beefsteak tomatoes for variety in both flavor and color.
- A drizzle of balsamic glaze adds a sweet contrast to the salty prosciutto and creamy mozzarella.
- Chill the serving platter first to help keep everything fresh.
- If adding burrata, serve it in a shallow dish on the board to catch all the creamy insides.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
