Ingredients:

  • 1½ lbs mixed heirloom and cherry tomatoes
  • 1/2 cup red onion
  • 1/4 cup fresh basil leaves
  • 1/2 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 clove garlic
  • 1/4 tsp black pepper

Instructions:

  1. Cut the larger heirloom tomatoes into bite-sized wedges and halve the cherry tomatoes.
  2. Thinly slice the red onion and place the slices in a large mixing bowl.
  3. Sprinkle 1/2 tsp kosher salt over the tomatoes and onions, toss gently, and let sit for 10 minutes to release the natural juices.
  4. In a small separate bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, and 1/4 tsp black pepper until the mixture is well combined.
  5. Pour the dressing over the salted tomatoes and fold the ingredients gently with a rubber spatula or large spoon to prevent the tomato skins from breaking.
  6. Fold in 1/4 cup chiffonade fresh basil leaves.
  7. Let the dish sit at room temperature for 5 to 10 minutes before plating to allow the flavors to marry.