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Heirloom Tomato Salad

Heirloom Tomato Salad
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Total Time: 35

Yield: 10 to 12 servings

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  • 1 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1-1/2 teaspoons kosher salt
  • 1 garlic clove, minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon freshly ground pepper
  • 1-1/2 pounds assorted heirloom tomatoes (found in most specialty produce markets) or, if heirloom tomatoes are not available, cherry, vine-ripened, or grape tomatoes
  • 4 large fresh basil leaves, julienne cut


Garnish: whole basil leaves

3 days ahead: Make dressing: Whisk together olive oil and next five ingredients.

2 hours ahead: Cut smaller tomatoes in half; quarter larger tomatoes. Set aside. Drizzle dressing over tomatoes. Sprinkle with basil. Let stand at least 15 minutes and up to 1 hour.

Just before serving: Drain excess liquid. Garnish with fresh basil leaves; serve at room temperature.
Updated Tuesday, July 29th, 2003

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