1spring oniononly the green part and finely chopped
3basil tops as garnishoptional
For the dressing
6tbspolive oilextra virgin
2tspwhite balsamic vinegaror rice vinegar
1pinchred pepper flakes
Pour all the dressing ingredients into a bowl and mix well. I usually make mine in a mason jar and store them in the fridge until I use it. That way it just needs a shake, and it is good to go.
Wash and cut the tomatoes and keep it rustic. I usually only half the small ones and leave the tiniest one's whole. Scatter the chopped herbs and spring onion on top and if you are making this ahead then park the garnish in the corner of the bowl, cover with a plate and refrigerate. I tend to make this up to 6 hours ahead.
When ready to eat, take the garnish out, pour the dressing over and carefully mix until well combined. Place the garnish back in the bowl and serve immediately.
This heirloom tomato salad is an excellent salad for barbecue parties since it allows you to prepare ahead and mix it in the very last minute.