Tomato Salad Recipe

Prepare vegetables

Wash the heirloom tomatoes under cool running water and pat dry. Depending on size, slice tomatoes into 1/4-inch thick rounds or cut into 1-inch wedges; aim for uniform pieces. Peel the red onion and cut in half lengthwise; slice one half very thinly into half-moons (reserve the other half for another use). If you prefer milder onion, place the slices in a small bowl of cold water for 5 minutes then drain and pat dry.

Prepare basil and garlic

Stack the basil leaves, roll them into a tight cylinder (chiffonade), and slice across to make thin ribbons. Peel the garlic clove and mince finely, or grate with a microplane for a smoother texture.

Make dressing

In a small bowl or jar combine the extra-virgin olive oil (3 tbsp), red wine vinegar (1 tbsp), minced garlic, sea salt (1 tsp), freshly ground black pepper (1/2 tsp) and the optional sugar or honey (1/4 tsp) if your tomatoes are not very sweet. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add more salt, pepper, or a splash more vinegar if desired.

Assemble salad

Place the sliced tomatoes in a large shallow bowl or on a platter. Scatter the thinly sliced red onion over the tomatoes. Drizzle about two-thirds of the dressing evenly over the tomatoes and onions, reserving the rest to finish the salad. Gently toss just to coat, taking care not to crush the tomato slices. If using greens, arrange the baby arugula or mixed greens on a serving platter first and top with tomatoes and onions.

Finish and serve

Scatter the basil chiffonade over the dressed tomatoes. If using cheese, sprinkle the crumbled feta or torn mozzarella on top. Drizzle any remaining dressing over the salad. Give a final light grind of black pepper and a small additional pinch of salt if needed. Serve immediately at room temperature for best flavor.

Make-ahead note

For best texture, dress the salad right before serving. You can slice the tomatoes and onions up to 2 hours ahead and keep covered in the refrigerator; bring to room temperature before dressing.