You Will Need:
Heirloom Tomatoes, 3 each, any variety but different colors (red, yellow, orange, purple, green, etc…)
Basil, 1/2 cup
Opal Basil, 1/2 cup
Red Onion, 1 large
Olive Oil, 1/3 cup
Red Wine Vinegar, 1/3 cup
Salt/Pepper, to taste
Recipe Serves: 6
1. Slice the tomatoes about ½ inch thick and the onion ¼ inch thick.
2. Shingle each slice, in a rotating order, on a serving dish.
3. Chiffonade the basils and keep on the side.
4. When ready to eat, drizzle the onion and tomato with oil and vinegar and sprinkle with salt, pepper and basil leaves.
Recipe developed by Chef Danny Klein.