Ingredients:

  • 1.5 lbs (680g) ripe heirloom or vine-ripe tomatoes, cut into wedges
  • ½ small (50g) red onion, thinly sliced into half-moons
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried Italian seasoning
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • ¼ cup (10g) fresh basil leaves, torn or chiffonade
  • 2 tbsp (10g) shaved Parmesan cheese

Instructions:

  1. Wash the tomatoes and pat them dry. Slice them into consistent 1-inch wedges and slice the red onion as thinly as possible.
  2. Combine the olive oil, red wine vinegar, minced garlic, dried Italian seasoning, salt, and pepper in a small jar. Shake vigorously or whisk until the mixture is thickened and emulsified.
  3. Place the tomatoes and onions in a large bowl. Pour the dressing over the top and toss gently to coat.
  4. Let the salad sit at room temperature for at least 30 minutes to allow the flavors to marinate and the tomatoes to release their juices.
  5. Garnish the salad with fresh basil leaves and shaved Parmesan cheese before serving.