Tomato salad with basil vinaigrette

Indulge in the freshness of ripe tomatoes drizzled with aromatic basil vinaigrette, a vibrant salad bursting with flavor and appealing to the palate.

Ingredients:

• 2 lb. mixed heirloom tomatoes, cut into wedges
• Kosher salt
• 1 cup (packed) basil leaves, plus more for serving
• 3 Tbsp. grapeseed or vegetable oil
• 1 Tbsp. unseasoned rice vinegar
• 1 8-oz. ball burrata or fresh mozzarella, torn into large pieces
• Freshly ground black pepper

Instructions:

1. Place 2 pounds of assorted heirloom tomatoes, sliced into wedges, in a sieve set over a bowl (to collect tomato juice); season generously with kosher salt and mix well. Allow to rest for 20 minutes.
2. In the meantime, cook 1 cup of packed basil leaves in a small saucepan of boiling salted water, stirring, for about 30 seconds. Drain and gently squeeze to eliminate excess water.
3. Put the basil into a small food processor or blender, add 3 tablespoons of grapeseed or vegetable oil, and blend until smooth. Strain the basil oil through a sieve into a bowl and press on the solids to get as much basil flavor as possible; get rid of the solids. Stir in 1 tablespoon of unseasoned rice vinegar and 2 tablespoons of tomato water to mix well.
4. Transfer the tomatoes to a different bowl and drizzle half of the dressing on top; mix well. Put the mixture on a platter or in shallow bowls, add an 8-ounce ball of burrata or fresh mozzarella torn into large pieces, and drizzle the remaining dressing. Sprinkle more basil on top; season with freshly ground black pepper.

Summary:

• Calories: 1230 kcal
• Fat: 94 g
• Protein: 59 g
• Carbs: 44 g
• Potassium: 2442 mg
• Magnesium: 167 mg