Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 2 medium (300g) heirloom tomatoes, cubed
  • 1/4 cup (40g) red onion, thinly sliced
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (10g) fresh basil leaves, torn
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly ground black pepper

Instructions:

  1. Wash and dry all vegetables thoroughly. Halve the cherry tomatoes and cube the heirloom varieties into bite-sized pieces. Slice the red onion into paper-thin half-moons. Place all produce into one bowl.
  2. Using the same bowl, combine the olive oil, red wine vinegar, salt, and pepper. Whisk vigorously for 30 seconds until the mixture looks opaque and slightly thickened.
  3. Gently fold the tomatoes and onions into the dressing using a spoon or spatula. Incorporate the torn basil leaves last. Toss only until the tomatoes look glossy and the dressing is evenly distributed.