Heirloom Tomato & Basil Recipe

Heirloom Tomato & Basil Salad

1. 1

   Prepare tomatoes

   Wash the heirloom tomatoes and pat dry. Slice them into 1/4-inch to 1/2-inch thick rounds or wedges depending on shape (for large globe or beefsteak tomatoes, slice into rounds; for oblong or irregular shapes, cut into wedges). Arrange the slices/wedges on a large serving platter in a single layer so they’re easy to dress and eat.

2. 2

   Prepare basil and shallot

   Stack the basil leaves, roll them tightly (chiffonade) and slice into thin ribbons. Transfer to a small bowl and gently toss to fluff. Finely mince the shallot (and garlic if using) so they meld into the dressing rather than overpower the salad.

3. 3

   Make dressing

   In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 1 teaspoon aged balsamic vinegar, the minced shallot (about 1/2 cup), 1/2 teaspoon minced garlic (optional), and 1/2 teaspoon lemon zest. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust acidity or salt — add up to another 1/2 teaspoon balsamic or a squeeze of lemon if it needs brightness.

4. 4

   Dress tomatoes

   Drizzle about two-thirds of the dressing evenly over the arranged tomatoes, reserving the remainder to finish. Use a spoon to gently distribute the shallot pieces so they sit atop the tomatoes. Let the tomatoes sit for 5 minutes to absorb flavors.

5. 5

   Add basil and cheese

   Scatter the chiffonaded basil over the tomatoes just before serving so it remains bright. If using burrata or fresh mozzarella, tear or slice it into pieces and tuck it among the tomato slices. Drizzle the remaining dressing over the cheese and basil.

6. 6

   Finish and serve

   Finish with a final small pinch of sea salt and a grind of black pepper to taste. Serve immediately at room temperature. Leftovers will keep refrigerated for up to 24 hours but bring to room temperature before serving for best flavor.