Ingredients:

  • 2 lbs ripe tomatoes, cut into wedges
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 tsp cracked black pepper

Instructions:

  1. Slice the tomatoes into uniform wedges. Thinly slice the red onion; optionally soak slices in ice water for 5 minutes and pat dry. Place both in a large mixing bowl.
  2. Combine olive oil, red wine vinegar, honey, minced garlic, and black pepper in a small jar. Shake vigorously until opaque and thickened, or whisk until emulsified.
  3. Drizzle the dressing over the tomatoes and onions. Add fresh basil and sea salt, then gently fold together with a spatula to avoid bruising the tomatoes.
  4. Let the salad sit for 5 minutes at room temperature to allow the flavors to mingle before serving.