Ingredients:

  • 2 lbs ripe tomatoes, chopped into wedges
  • 1/2 cup fresh cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced into half-moons
  • 1/4 cup fresh basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Slice large tomatoes into uniform wedges and halve the cherry tomatoes. Place them in a large bowl, sprinkle with a pinch of salt, and let rest for 2-3 minutes to release natural juices. Add sliced red onions.
  2. In a small jar or bowl, combine red wine vinegar and minced garlic. Whisk vigorously while slowly pouring in the olive oil until the mixture is opaque and thickened. Stir in remaining salt and black pepper.
  3. Drizzle the vinaigrette over the tomato mixture. Gently fold the ingredients together with a large spoon or rubber spatula until glossy.
  4. Fold in the fresh basil leaves at the final moment to prevent bruising.