Heirloom Tomato Salad

Ingredients

• 2 pounds heirloom tomatoes – cored and cut into wedges and thick slices
• 1 teaspoons kosher salt
• 1 tablespoons red wine vinegar
• 0.25 cups shallot – thinly sliced
• 0.5 teaspoons black pepper – freshly ground
• 3 tablespoons extra-virgin olive oil
• 0.5 cups basil leaves – torn
• flaky sea salt – to finish (for serving)

Instructions

1. Place the tomatoes in a colander set over a bowl. Sprinkle evenly with the kosher salt and toss gently. Let stand until a few tablespoons of juices collect in the bowl, 10–15 minutes.
2. Meanwhile, in a large mixing bowl combine the red wine vinegar, sliced shallot, and black pepper. Add 2 tablespoons of the collected tomato juices and whisk to blend. Slowly whisk in the olive oil until glossy and lightly thickened.
3. Add the drained tomatoes and torn basil to the bowl. Gently toss to coat, then let sit 5–10 minutes at room temperature to meld.
4. Transfer to a platter, spoon over any remaining dressing, and sprinkle with flaky sea salt to finish (for serving). Serve at room temperature.