Eosinophilic Esophagitis Friendly Heirloom Tomato Salad with Basil
Total time25 min
Prep time15 min
Cook time0 min
4.7(7)
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Learn more →Ingredients
4 servings
- 2 lbs heirloom tomatoes (a mix of colors and sizes), sliced ¼-inch thick or cut into wedges
- ½ tsp flaky sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp freshly ground black pepper
- ½ cup fresh basil leaves, torn or thinly sliced
- 1 small shallot, very thinly sliced (optional)
Instructions
- 1
Arrange the sliced heirloom tomatoes in a single overlapping layer on a large serving platter. Sprinkle evenly with the flaky sea salt and let them sit for 10 minutes, until the tomatoes begin to release their juices.
- 2
Drizzle the olive oil and red wine vinegar over the tomatoes, then season with the black pepper.
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