Ingredients:

  • 2 lbs mixed heirloom tomatoes
  • 1 tbsp flaky sea salt
  • 1/4 cup extra virgin olive oil
  • 1 tbsp aged balsamic vinegar
  • 2 cloves garlic, minced finely
  • 1/2 cup fresh basil leaves, torn by hand
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the heirloom tomatoes into uniform wedges or thick rounds, approximately 1/2 inch (1.3cm) thickness. Place them in a colander set over a bowl.
  2. Sprinkle half of the flaky sea salt evenly over the tomatoes and gently toss to coat. Let the tomatoes sit for 15–20 minutes to purge excess moisture.
  3. Transfer the drained tomatoes to a glass mixing bowl. Whisk together the olive oil, vinegar, minced garlic, and black pepper, then pour the mixture over the tomatoes and toss gently.
  4. Fold in the torn basil leaves until the tomatoes have a glossy sheen. Let the dish sit at room temperature for another 10 minutes before serving.