Heirloom Tomato Salad Recipe

Prep tomatoes

Wash and dry the heirloom tomatoes. Cut into 1/2- to 3/4-inch wedges or thick slices depending on size. Place in a large bowl.

Prep cucumber

Peel if desired and slice the cucumber into 1/4-inch half-moons (or rounds). Add to the bowl with the tomatoes.

Slice onion

Peel the red onion and slice very thinly. To reduce bite, separate the rings and soak in cold water for 5 minutes, then drain and pat dry. Add to the tomato and cucumber mixture.

Add basil and season

Stack the basil leaves, roll tightly (chiffonade), then roughly tear or slice and add to the bowl. Sprinkle the coarse sea salt and 1/4 tsp freshly ground black pepper over the vegetables and gently toss to combine.

In a small jar or bowl, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic (or finely grated), 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.

Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add up to 1/2 teaspoon more salt or a little more vinegar if you prefer brighter acidity.

If making ahead, store the dressing refrigerated up to 3 days and bring to room temperature before using; shake or whisk again to re-emulsify.

Dress and serve

Pour about 2 to 3 tablespoons of the vinaigrette over the prepared tomato-cucumber mixture and gently toss to coat without breaking the tomatoes. Taste and add more dressing as desired. Let the salad rest 5–10 minutes at room temperature to let flavors meld, then serve. Finish with an extra small pinch of flaky sea salt and a grind of black pepper if desired.