Heirloom Tomato Salad Recipe

Prepare tomatoes

Wash heirloom tomatoes. Remove cores and cut into bite-size wedges or 1/2- to 3/4-inch slices depending on shape, aiming for 1-inch pieces. Place in a large mixing bowl.

Prepare cucumber

Peel the cucumber if skin is thick; otherwise leave skin on. Slice cucumber lengthwise and scoop seeds if watery, then cut into 1/4-inch half-moons. Add to bowl with tomatoes.

Prepare red onion

Thinly slice the half small red onion into rings or half-rings. To mellow raw bite, place sliced onion in a small bowl with 1 tablespoon cold water and a pinch of salt; let sit 5 minutes, then drain and pat dry. Add to tomato-cucumber mixture.

Add basil and season

Tear or chiffonade the basil leaves and add to the vegetables. Sprinkle the 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper over the mixture and gently toss to combine.

In a small bowl or jar, combine 2 tablespoons sherry vinegar, 3 tablespoons extra-virgin olive oil, 1/2 tablespoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon minced garlic, 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified.

Taste and adjust: add up to 1/2 tablespoon more olive oil for a silkier texture or an extra teaspoon of vinegar for more acidity. The dressing should be bright and slightly tangy to balance the tomatoes and skyr.

Pour about two-thirds of the dressing over the tomato-cucumber-onion mixture and gently toss to coat. Reserve the remainder for serving.

In a small bowl, stir together 1 cup plain skyr, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice and 1/8 teaspoon fine sea salt until smooth. Taste and adjust seasoning; the skyr should be tangy but not overpowering.

Either spoon skyr onto the center of a serving platter and arrange the dressed salad on top, or toss the salad gently with a few large dollops of skyr so it is lightly coated. If using as a bed, drizzle the reserved dressing around the skyr and vegetables.

Finish with optional garnishes: scatter 2 tablespoons toasted pine nuts or walnuts, extra basil leaves, and a light sprinkle of flaky sea salt over the top. Serve immediately.