Marinated Heirloom Tomato Salad with Basil and Sea Salt
Heirloom tomatoes and basil infuse in fragrant olive oil in this delicious, summery salad.
- Servings: 8
Source: Martha Stewart Weddings, Spring 2007
- 3 pounds assorted heirloom tomatoes, cut as desired into halves, wedges, or slices
- 1/4 cup packed small fresh basil leaves (torn if large)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon flaked sea salt
- Freshly ground pepper
Arrange tomatoes in single layer on a platter, and scatter basil over top. Drizzle with oil. Sprinkle with salt, and season with pepper. Let stand at room temperature 30 minutes to marinate.