Ingredients:

  • 1.5 lbs ripe tomatoes, coarsely chopped
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/4 cup flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the tomatoes into bite-sized wedges or halves. Place them in a large mixing bowl and sprinkle with half of the salt.
  2. Let the tomatoes sit for 5-10 minutes to draw out the internal juices, creating a concentrated tomato essence.
  3. Combine the olive oil, vinegar, Dijon mustard, minced garlic, and remaining salt and pepper in a small glass jar.
  4. Shake the jar vigorously for 30 seconds until the dressing is thickened and opaque.
  5. Add the sliced red onions, basil, and parsley to the bowl with the tomatoes.
  6. Pour the dressing over the top and toss gently with a spoon, ensuring the tomatoes are coated and the juices at the bottom of the bowl are incorporated.