Ingredients:

  • 3 lb Heirloom Tomatoes (mixed colors, sliced or chopped)
  • 2.5 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1 Tbsp Red Wine Vinegar
  • 1/2 oz Fresh Basil Leaves (roughly chopped)
  • 1 tsp Coarse Sea Salt (for salting step)
  • 1/4 tsp Black Pepper

Instructions:

  1. Prep the tomatoes: Slice or chop the heirloom tomatoes into bite-sized pieces and place them in a large non-reactive bowl.
  2. Sprinkle 1 teaspoon of coarse sea salt evenly over the tomatoes. Toss gently and let them sit undisturbed for 5 minutes. This is the 'cook time' which concentrates flavor.
  3. Drain Liquid: Carefully drain the liquid that has accumulated in the bottom of the bowl. This step removes excess water and prevents a watery finished salad.
  4. Prepare Dressing: In a small bowl, whisk together the Extra Virgin Olive Oil, Red Wine Vinegar, and black pepper.
  5. Assemble and Finish: Pour the dressing over the salted, drained tomatoes. Add the fresh basil leaves. Toss gently to combine. Serve immediately or let sit for 5 minutes for flavors to fully meld.