Low Iodine Classic Tomato Salad

Total time20 min

Prep time10 min

Cook time0 min

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Ingredients

4 servings

2 lbs ripe tomatoes (a mix of heirloom, beefsteak, or cherry), cut into wedges or halved
½ small red onion, very thinly sliced
3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp red wine vinegar
½ tsp flaky sea salt, plus more to taste
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.
¼ tsp black pepper, freshly ground
¼ cup fresh basil leaves, torn
1 small garlic clove, minced (optional)

Instructions

1
Cut the tomatoes into wedges or halve them if using cherry varieties, and arrange them in a large mixing bowl. Season with 1/4 tsp of the flaky salt and toss gently, then let them sit for 10 minutes until they begin to release their juices.
2
While the tomatoes rest, whisk together the olive oil, red wine vinegar, remaining 1/4 tsp salt, black pepper, and garlic, if using, in a small bowl until combined.

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