Ingredients:

  • 1.5 lbs (680g) Heirloom tomatoes, cut into wedges
  • ½ cup (75g) Red onion, thinly sliced into half-moons
  • 1 tsp (6g) Coarse sea salt
  • ½ tsp (1g) Freshly cracked black pepper
  • 3 tbsp (45ml) Extra-virgin olive oil
  • 2 tbsp (30ml) Balsamic vinegar
  • 1 clove (5g) Garlic, minced
  • ¼ cup (15g) Fresh basil leaves, torn
  • 2 tbsp (8g) Fresh Italian parsley, chopped

Instructions:

  1. Wash the tomatoes and pat them dry. Cut the heirloom tomatoes into uniform wedges and slice the red onion as thinly as possible.
  2. Place the tomatoes and onions in a large bowl. Sprinkle with half of the sea salt and the black pepper. Toss gently and let sit for 3–5 minutes to draw out natural juices.
  3. In a small separate bowl, whisk together the extra-virgin olive oil, balsamic vinegar, and minced garlic until the mixture is thickened and cohesive.
  4. Drizzle the dressing over the salted tomatoes. Add the torn basil and chopped parsley. Toss using salad tongs and sprinkle the remaining sea salt over the top before serving.