Ingredients:

  • 2 large heirloom tomatoes (450g), cut into irregular wedges
  • 1 cup cherry tomatoes (150g), halved
  • 1 tsp flaky sea salt
  • 1 medium shallot (30g), thinly sliced
  • 1/2 cup fresh basil (15g), hand-torn
  • 1/2 cup feta cheese (75g), crumbled
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 clove garlic, finely grated
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place the 450g of heirloom wedges and 150g of halved cherry tomatoes into your large bowl. Sprinkle the 1 tsp of flaky salt over them and toss very gently with your hands. Let them sit for 5 minutes until a small pool of juice forms in the bottom of the bowl.
  2. In a separate small jar or bowl, combine the 3 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, and the grated garlic. Whisk or shake vigorously until the mixture looks creamy and opaque.
  3. Add the 30g of sliced shallots to the tomatoes. Pour the dressing over the top and use a large spoon to turn the tomatoes over once or twice. You want them coated, not drowned.
  4. Scatter the 75g of crumbled feta and the 15g of hand torn basil over the top. Add the black pepper now. Toss one last time until the basil is just wilted by the oil but still bright green.
  5. Allow the salad to sit on the counter for about 2 minutes. This lets the shallots soften slightly in the vinegar and the feta to absorb some of the tomato juice.
  6. Taste a small piece of a cherry tomato. If it doesn't sing, add a tiny pinch more salt. The salt should balance the vinegar perfectly.
  7. If you are serving guests, move the salad to a clean platter. Wipe any stray splashes of juice from the rim of the plate for a cleaner look.
  8. Drizzle a final teaspoon of olive oil over the feta. This makes the cheese glisten and prevents it from looking dry if it sits out for a few minutes.