Ingredients:

  • 2 lbs Heirloom tomato salad mix or cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh basil leaves, torn
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice tomatoes into uniform, bite-sized chunks or halve cherry tomatoes. Place in a mixing bowl and sprinkle with a pinch of salt; let sit for 10 minutes to release excess water.
  2. In a small jar or bowl, combine extra virgin olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Shake or whisk vigorously until the dressing is opaque and emulsified.
  3. Add sliced red onions and minced garlic to the resting tomatoes. Pour the dressing over the mixture and gently fold together until coated.
  4. Fold in the torn basil and chopped parsley immediately before serving to preserve color and aroma.