Heirloom Tomato Recipe

Prepare vegetables

Wash all produce. Pat heirloom tomatoes dry. Cut larger tomatoes into 1/2-inch to 3/4-inch wedges; slice small tomatoes in half. Peel cucumber if desired, then slice into 1/4-inch half-moons (or lengthwise slices for a more elegant presentation). Thinly slice red onion into half-moons and separate into rings.

Herbs and greens

Coarsely tear basil leaves and roughly chop the parsley. If using a lettuce/arugula base, place 2 cups in a large shallow serving bowl or platter and arrange tomato wedges and cucumber slices on top, distributing onion rings evenly.

Add feta and season

Crumble the Corsican feta over the tomatoes and cucumbers in even pieces (about 4 oz). Sprinkle flaky sea salt and 1/2 tsp freshly ground black pepper over the salad, keeping in mind the feta adds saltiness — adjust to taste after dressing.

Finish

Drizzle 2 tablespoons extra-virgin olive oil over the assembled salad after dressing (or skip if you prefer only vinaigrette). Scatter torn basil and chopped parsley over the top for aroma and color. Serve immediately or let sit 5–10 minutes for flavors to meld.

Combine base ingredients

In a small bowl or jar, whisk together 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (if using), 1 tablespoon finely minced shallot, and 1/2 teaspoon minced garlic until smooth.

Emulsify

Slowly stream in 6 tablespoons extra-virgin olive oil while whisking vigorously (or add oil to jar, seal, and shake briskly) until the mixture emulsifies into a glossy vinaigrette. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; adjust acidity or sweetness as needed.

Dress salad

Right before serving, drizzle about half to three quarters of the vinaigrette evenly over the salad (reserve any extra vinaigrette for passing). Toss gently once or leave undisturbed for a composed plate — either works. Taste and adjust seasoning, adding a pinch more flaky salt or pepper if desired.