Heirloom Tomato Salad with Tomato Vinaigrette

Yield: 4 servings

• 3-5 heirloom tomatoes, depending on the size
• Flaky salt

Tomato Vinaigrette

• 2 tablespoon finely diced shallot
• 2 tablespoon red wine vinegar
• 1 tablespoon aged balsamic vinegar
• 1 large or two small very ripe tomatoes (about 8 ounces)
• 4 basil leaves, torn into large pieces
• ¼ cup extra virgin olive oil
• 1 garlic clove
• Salt

Step 1:

Make the vinaigrette. In a small bowl or jar, let the shallot sit in the vinegars for 15 minutes to macerate. Halve the ripe tomato crosswise. Grate of the largest hole of a box grater and discard the skin. You should be left with ½ cup grated tomato. Add it to the shallot. Add the basil leaves, olive oil, and a generous pinch of salt. Smash the garlic against the counter with the palm of your hand and add it to the dressing. Shake or stir to combine. Let sit for at least 10 minutes, and remove the garlic before using.

Wash the heirloom tomatoes and cut out the core. Slice the tomatoes horizontally and arrange on a serving platter, season with the flaky salt.

Step 2:

Wash the heirloom tomatoes and cut out the core. Slice the tomatoes horizontally and arrange on a serving platter, season with the flaky salt. Spoon the tomato vinaigrette all over the tomato slices.

Note: Feel free to add avocado slices to the tomato slices on the platter!