Heirloom Tomato Salad

Heirloom Tomato Salad

Never refrigerate tomatoes as the cold temperature dulls the flavor and changes the texture.

INGREDIENTS

1 Small Sliced Very Thin Red Onion

¼ Cup Red Wine Vinegar

¼ Cup Extra Virgin Olive Oil

1/8 Teaspoon Sea Salt

1/8 Teaspoon Freshly Ground Black Pepper

3 Pounds Quartered Mixed Color Heirloom Tomatoes

½ Cup Chopped Chiffonade Basil

½ Cup Shaved Ricotta Salata

In a serving bowl, combine vinegar, salt and pepper. Add the olive oil and sliced red onion. Combine and let stand for 30 minutes at room temperature. This will soften the onion. Combine the chopped basil and top with shaved cheese and serve. Serves 6