Ingredients
3 ripe heirloom tomatoes
1 pint cherry tomatoes
½ red onion
10–12 fresh basil leaves
4 Tbsp good red wine vinegar
8 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Dried oregano (preferably Sicilian, on the branch)
Ricotta salata (available at Italian delis or specialty cheese shops)
Steps
- PREP THE VEGETABLES
- Wash all the tomatoes
- Cut the cherry tomatoes in half and place in a medium mixing bowl.
- Cut the heirloom tomatoes into large bite-sized chunks and add to the bowl.
- Peel the red onion, slice it in half, and cut into thin slices. Add to the bowl.
- Tear the basil leaves into pieces and scatter over the mixture.
- SEASON AND DRESS
- Sprinkle kosher salt evenly over the tomatoes.
- Crack black pepper generously over the bowl. Toss gently to combine.
- Add the red wine vinegar and stir.
- Add the olive oil and stir again until the salad is lightly coated.
- Taste a tomato and adjust seasoning with more salt if needed.
- FINISH AND SERVE
- Arrange the salad on a large, flat platter.
- Using a vegetable peeler, shave wide strips of ricotta salata and cover the salad generously.
- Holding the oregano branch above the platter, rub it between your palms so the leaves and buds fall evenly over the salad.
- Drizzle with a final thread of olive oil, if desired.
- Serve immediately.
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