4-5heirloom tomatoesan assortment of tomatoes different sizes, shapes and colors.
1shallotthinly sliced
½cucumber thinly sliced
10-12leavesbasilfresh
2tablespoonOlive Oil
2tablespoonBalsamic Vinegar
Salt and pepper to taste
Instructions
Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes - if they are small, cherry-sized - no need to slice, the medium-sized tomatoes I slice in half or thirds.
Thinly slice the shallot and arrange over the tomatoes - the same with the cucumber.
Clean & dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons - scatter them over the top of the salad.
Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature - do not refrigerate