Heirloom Tomato Salad

1. 1

   Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes: if they are small, cherry-sized, no need to slice; the medium sized tomatoes, slice in half or thirds.

2. 2

   Thinly slice the shallot and arrange over the tomatoes. Do the same with the cucumber.

3. 3

   Clean and dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons. Scatter them over the top of the salad.

4. 4

   Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature; do not refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.