Tomato Flight Board (No-Cook Summer Recipe with 3 Easy Toppings)

When Tomatoes Are Good, Let Them Be the Star 🍅

Summer tomatoes don’t need much convincing. When they’re ripe, juicy, and properly red, piling them into a complicated recipe almost feels rude.

That’s where this Tomato Flight Board comes in.

Instead of choosing one flavour direction, this recipe lets you try three different tomato toppings on the one plate — a little fancy, very low effort, and extremely summer-appropriate. No cooking, no sweating over a stove, and no leftovers you’ll forget about in two days.

If you’re eating solo (or just don’t feel like committing to a “proper” meal), this is one of those plates that feels generous without being heavy.

Why a Tomato Flight Works So Well

Zero cooking — absolutely no heat required
Celebrates peak summer produce
Feels elevated but takes under 10 minutes
Perfect for grazing, lunch, or light dinner
Easy to scale up if people suddenly appear

It’s also very Instagram-friendly, if that matters to you (and let’s be honest, sometimes it does).

Ingredients (Single-Serve Board)

1–2 large ripe tomatoes (or a mix of heirloom tomatoes), thickly sliced
Extra virgin olive oil
Sea salt & cracked black pepper

Topping 1: Ricotta & Lemon

2–3 tablespoons fresh ricotta
Lemon zest
Optional drizzle of honey

Topping 2: Chilli Crisp & Olive Oil

Chilli crisp or chilli oil
Extra olive oil, if needed

Topping 3: Basil & Balsamic

Fresh basil leaves
Balsamic glaze or balsamic vinegar

How to Assemble (No Cooking Required)

Arrange the tomato slices on a plate or board. Sprinkle lightly with salt and pepper.
Divide the plate visually into three sections (no need to be precise).
Section one: Spoon ricotta onto tomatoes, finish with lemon zest and a touch of honey if using.
Section two: Drizzle with chilli crisp and a little olive oil.
Section three: Add basil leaves and finish with balsamic.
Drizzle any remaining tomatoes lightly with olive oil and serve immediately.

That’s it — three flavour profiles, one plate, zero effort.

How to Serve It

This board works in more ways than you’d expect:

Eat it straight off the plate with a fork
Add crusty bread, sourdough, or crispbread
Serve as a starter before a BBQ
Pair with a simple protein if you want something more filling

It’s also a great “snack dinner” when you’re not really hungry but still want something fresh.

Storage Tips (Especially in Hot Weather)

Tomatoes are fussy in summer, so here’s how to handle them:

Whole tomatoes: Store at room temperature until ripe, then refrigerate if needed
Sliced tomatoes: Best eaten immediately
Ricotta: Keep sealed and refrigerated, use within 2–3 days of opening

👉 Once dressed, tomatoes don’t keep well. Assemble only what you plan to eat.

Easy Swaps & Variations

You can rotate flavours endlessly with this format:

Swap ricotta for whipped feta, labneh, or burrata
Try pesto instead of basil
Add anchovies or olives for a salty hit
Use cherry tomatoes if that’s what you have
Make it dairy-free with hummus or white bean spread

You can also turn this into a weekly tomato ritual — same base, new toppings every time.

Nutrition Notes (Simple & Summer-Friendly)

This plate keeps things light but nourishing:

Tomatoes are rich in vitamin C, lycopene, and antioxidants
Olive oil helps with nutrient absorption and adds healthy fats
Ricotta adds protein and calcium
Fresh herbs support digestion and flavour without heaviness

It’s the kind of meal that leaves you refreshed, not weighed down — ideal for warm evenings.

A Small Plate That Still Feels Like Dinner

This is one of those recipes that proves dinner doesn’t need to be hot, heavy, or complicated to feel satisfying. It’s fresh, flexible, and just structured enough to feel like you’ve made an effort — even if you absolutely haven’t.

And honestly, that’s a win in summer.