Ingredients:

  • 1.5 lbs heirloom tomatoes, assorted colors, cut into wedges
  • 1 cup English cucumber, thinly sliced into half-moons
  • 1/4 cup red onion, thinly sliced into slivers
  • 1/2 cup fresh basil leaves, torn by hand
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1/4 cup feta cheese, crumbled

Instructions:

  1. Slice the heirloom tomatoes into uniform wedges. Slice the red onion into paper thin slivers and the cucumber into thin half moons. Place all vegetables into the large mixing bowl. Note: Keep the onion slices very thin so they don't overpower the tomatoes.
  2. Pour the extra virgin olive oil, red wine vinegar, salt, and black pepper into a small jar.
  3. Whisk or shake the dressing until the mixture is cloudy and thickened. This ensures the salt is fully dissolved.
  4. Drizzle the vinaigrette over the vegetables.
  5. Toss the ingredients with a light touch using your hands or a large spoon. Note: Be gentle so the tomato wedges remain intact.
  6. Tear the fresh basil leaves by hand and add them to the bowl.
  7. Fold in the crumbled feta cheese until evenly distributed.
  8. Transfer the mixture to a platter immediately.