Heirloom Tomato Salad

Ingredients for the Heirloom Tomato Salad

8 oz. local tomatoes, cut into wedges

2 oz. seedless cucumber, cut into obliques

2 oz. red wine vinaigrette

½ oz. red onion, halved, shaved very thin, stored in ice water

8 basil leaves

2 oz. Corsican Feta

1 Tbsp. olive oil

maldon salt, to taste

freshly cracked black pepper, to taste

Ingredients for Red Wine Vinaigrette

64 oz Red Wine

16 oz Red Wine Vinegar

2 oz Shallot, Minced

2 Tbsp + 2 tsp Thyme Leaves, chopped

8 cups Blended Canola Oil: 8 cups

Method for Heirloom Tomato Salad

In separate bowls, dress 8 oz. tomato wedges and 2 oz. cucumber slices with 1 oz. each of the Red Wine Vinaigrette. Season with salt and freshly cracked black pepper.

In the center of the coupe, arrange the tomato wedges to create as round a shape as possible.

Fill in the spaces between the tomato wedges with the oblique cut cucumbers.

Evenly distribute the shaved red onion, wedging the slices between the cucumbers and tomatoes.

Drizzle 1 oz. of the Red Wine Vinaigrette from the seasoning bowls over all of the vegetables.

Evenly distribute the basil leaves over the salad.

Place the Corsican feta on the center of the salad, drizzle with the olive oil and finish with freshly cracked black pepper and a pinch of maldon salt.