Heirloom Tomato Salad with Goat Cheese and Basil Oil

This is a perfect summer salad that is fresh, easy, and absolutely beautiful. You will need…

3 Heirloom Tomatoes

1/2 Log of Goat Cheese/Feta Cheese (you can use fresh mozzarella as well)

1/4 Red Onion

10 Leaves of Basil (you can never have too much)

1 Clove of Garlic

6 T. of Extra Virgin Olive Oil

2 Radishes

Salt & Pepper to taste

Cut the Heirlooms into wedges, slices, or large dice. Place the tomatoes in a bowl. Thinly slice the onion, and place into the bowl with the tomatoes. In a blender, place 15 leaves in, and reserve the remaining 5 for garnish. Add the garlic, and begin to blend. Slowly add the olive oil into the blender while it chops the basil and garlic. Once the desired consistency is reached (should be thin enough to lay over the tomatoes, but not too thick/thin), add salt and pepper to taste and reserve on the side. Pour 1 T. of olive oil over the tomatoes mixture just to coat, and add pepper (TIP: don’t add salt quite yet, because it will draw the moisture out of the tomatoes and cause them to be soggy before plating). Slice the radish paper thin and leave in ice water to maintain texture and freshness. Place the tomato mixture into a serving bowl and put chunks of goat cheese on top, then add the radishes and basil oil. For garnish, chiffonade (thinly slice into ribbons) the basil and place over the dish. Finish with Fleur da Sel or another flaky sea salt.

serves 2-3.