Ingredients:

  • 2 lbs ripe heirloom or beefsteak tomatoes
  • 1/2 cup red onion
  • 1/4 cup fresh basil leaves
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 small garlic clove

Instructions:

  1. Cut the tomatoes into uniform wedges and thinly slice the red onions into half-moons. Place both in a large mixing bowl.
  2. In a small jar or whisking bowl, combine the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Whisk vigorously until the mixture forms a single, thickened, opaque emulsion.
  3. Drizzle the dressing over the tomatoes and onions. Gently fold the ingredients using a spatula or spoon to avoid bruising the tomato flesh.
  4. Fold in the torn basil leaves at the very last second to keep them vibrant and fragrant before serving.