Heirloom Tomato Salad

By Just One Cookbook · 15 min

Ingredients

Instructions

1. Put the dressing ingredients in a small mason jar: 4 Tbsp extra virgin olive oil, 2 Tbsp white wine vinegar, 1 clove garlic (pressed), ⅛ tsp dried basil, ⅛ tsp dried parsley, ⅛ tsp freshly ground black pepper, ½ tsp Diamond Crystal kosher salt (half that for table salt) and ¼ tsp sugar. Close the lid and shake well to emulsify.
2. Core the 3 lbs heirloom tomatoes, cut them into wedges, then halve or cut into thirds. Place them in a large serving bowl.
3. Pour the dressing over the tomatoes and toss well.
4. If the tomatoes were not chilled, refrigerate the salad for 1 hour.
5. Take the salad out 30 minutes before serving so the oil liquefies, then toss again before serving.

Summarized from Just One Cookbook's video. Watch it for the details.

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