Heirloom tomato and basil platter
2 Tbsp, extra virgin
¼ tsp, finely minced
¼ tsp, freshly ground
¼ tsp, crumbled
3 large, heirloom variety, sliced
Uncooked red onion(s)
½ small, very thinly sliced
½ cup(s), leaves, fresh, torn
- To make dressing, in a small bowl, whisk together oil, vinegar, water, garlic, salt, pepper and oregano.
- Arrange sliced tomatoes, slightly overlapping, on a platter. Scatter onion and basil over top; drizzle with dressing.
- Per serving: 1/2 tomato, a few onion slices and about 2 teaspoons dressing