Vegetarian Heirloom Tomato Salad with Basil & Olive Oil
Total time25 min
Prep time15 min
Cook time0 min
4.7(5)
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Learn more →Ingredients
4 servings
- 2 lbs heirloom tomatoes (assorted colors and sizes), sliced ¼-inch thick or cut into wedges
- ¼ tsp flaky sea salt, plus more to taste
- ½ cup fresh basil leaves, torn
- 2 tbsp dry-roasted pumpkin seeds (optional)
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 small garlic clove, finely grated or minced
- ¼ tsp ground black pepper
- ¼ tsp ground turmeric
Instructions
- 1
Arrange the tomato slices and wedges on a large serving platter in a single overlapping layer. Sprinkle evenly with 1/4 tsp flaky sea salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, black pepper, and turmeric until combined and slightly emulsified.
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