It’s spring and my salad obsession is in full bloom. Seriously, nothing beats a fresh, colorful heirloom tomato salad on a warm spring afternoon. This recipe is honestly way too easy to not be making every single day. Perfect with a side of grilled chicken or flank steak. Perfect all on its own. Head down to your nearest farmers market and pick up the prettiest Heirloom Tomatoes you can find. You won’t regret it.

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Heirloom Tomato Salad

Prep Time

5 minutes

Servings

people

Ingredients

• 4 large heirloom or beefsteak tomatoes (any color)
• 1 small shallot, sliced very thinly
• 1 TBSP vinegar (I recommend using Red Wine Vinegar or Balsamic Vinegar for best results. White Wine Vinegar works too.)
• 1 TBSP extra virgin olive oil
• 1/2 tsp flaky sea salt
• Fresh cracked black pepper to taste
• 8-10 fresh basil leaves (whole or shredded, as you prefer)

Prep Time 5 minutes Servings people Ingredients 4 large heirloom or beefsteak tomatoes (any color) 1 small shallot, sliced very thinly 1 TBSP vinegar (I recommend using Red Wine Vinegar or Balsamic Vinegar for best results. White Wine Vinegar works too.) 1 TBSP extra virgin olive oil 1/2 tsp flaky sea salt Fresh cracked black pepper to taste 8-10 fresh basil leaves (whole or shredded, as you prefer)

Instructions

1. Cut your tomatoes into slices that are approximately 1/4-1/3" thick. Spread the slices of tomato onto a serving platter.
2. Slice shallot very thinly, sprinkle over tomato slices. Drizzle with olive oil and vinegar, and season with salt and pepper to your preferred taste. top with whole or shredded basil and serve.

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