Heirloom Tomato Salad
- 1½ lbs assorted heirloom tomatoes
- ¼ cup extra virgin olive oil
- 2 Tbsp thinly sliced fresh basil, plus a few leaves for garnish
- 1½ Tbsp red wine vinegar
- ¾ tsp Dijon mustard
- ¼ tsp flaked sea salt
- ⅛ tsp freshly ground pepper
Cut tomatoes into 1/3-inch-thick slices. Arrange on a large serving plate.
Whisk together olive oil and next 5 ingredients in a 2-cup measuring cup. Pour olive oil mixture over tomato slices. Garnish, if desired.
Heirloom Tomato Salad Copyright © Rebecca Lang Cooks | rebeccalangcooks.com