Heirloom Tomatoes with Olive Oil, Balsamic Vinegar, Basil and Sea Salt

There is a great pleasure to be derived from waiting for things to come into their proper season, and eating them only then, at their best. For me the list of things to look forward to is always topped by tomato. At One, we celebrate its arrival with a salad built on an exuberance of colours, types and sizes, cut into all sorts of different shapes, and simply dressed. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Serves 4.

  • About 3 lb (1.5 kg) ripe heirloom tomatoes, all different varieties
  • 2 tbsp (30 mL) fine olive oil
  • 2 tsp (10 mL) fine aged balsamic vinegar
  • 2 tsp (10 mL) best-quality mild sea salt (eg Maldon)
  • 20 basil leaves, torn
  1. Core the tomatoes and cut them into different shapes and sizes, slicing some, quartering others, and so on. Arrange them on a plate in a manner that best displays their broad array of colours. Drizzle with oil and balsamic, sprinkle with salt, and then scatter the basil over top.