Ripe Heirloom Tomato Salad for 4 Servings

Instructions:

1. Cut the heirloom tomatoes into irregular, thick wedges (about 1 inch thick) and place them in a colander set over a sink or bowl.
2. Sprinkle half of the sea salt over the tomatoes and let them sit for 5–10 minutes to remove excess water and concentrate natural sugars.
3. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, minced garlic, and maple syrup until opaque and slightly thickened.
4. Transfer the drained tomatoes to a large mixing bowl and add the shaved red onion.
5. Drizzle the dressing over the vegetables and gently fold with a spoon to avoid bruising the tomatoes.
6. Fold in the torn basil leaves and top with the remaining sea salt and cracked black pepper.