Ingredients:

  • 1.5 lbs Heirloom tomatoes, assorted colors, cut into bite-sized wedges
  • 1 English cucumber, thinly sliced into half-moons
  • 1/2 small red onion, thinly sliced into slivers
  • 1/4 cup fresh flat-leaf parsley, roughly chopped
  • 1/2 tsp flaky sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, finely minced
  • 1/2 tsp dried oregano
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp honey
  • 1/2 cup feta cheese, crumbled
  • fresh basil leaves for garnish

Instructions:

  1. Place the cut heirloom tomatoes in a large bowl and sprinkle with flaky sea salt. Let them sit for 5 minutes until you see a small pool of liquid forming at the bottom. Note: This prevents the soup effect.
  2. Add the sliced cucumbers and red onion slivers to the bowl with the tomatoes.
  3. Pour the accumulated tomato liquid out of the bowl. Do this carefully so you don't lose the vegetables.
  4. Combine olive oil, red wine vinegar, minced garlic, dried oregano, black pepper, and honey in a mason jar. Shake for 30 seconds until the dressing looks glossy and thick.
  5. Pour the dressing over the vegetables.
  6. Add the chopped parsley to the mix.
  7. Gently fold the ingredients together with a silicone spatula. Toss for 1 minute just until everything is coated.
  8. Top with crumbled feta cheese.
  9. Garnish with fresh basil leaves right before serving.