Ingredients:

  • 2 lbs mixed heirloom tomatoes, sliced into wedges
  • 1/2 tsp flaky sea salt
  • 1/3 cup extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp dried oregano
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn by hand

Instructions:

  1. Slice the heirloom tomatoes into uniform wedges. Place them in a large mixing bowl, sprinkle with flaky sea salt, and toss gently. Let sit for 5 minutes to draw out the natural juices.
  2. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and black pepper until the mixture is slightly thickened and opaque.
  3. Drizzle the olive oil emulsion over the salted tomatoes. Gently fold with a spatula to avoid bruising the fruit. Allow the salad to macerate at room temperature for 20 to 30 minutes.
  4. Transfer the salad to a serving platter. Tear fresh basil leaves over the top and drizzle any remaining oil from the bowl over the wedges.