- 4 heirloom tomatoes
- Sea salt and black pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 bunch basil
Slice tomatoes right before serving, put them on a platter. Sprinkle with sea salt and black pepper and pour olive oil and balsamic over the tomatoes. Chiffonade the basil leaves and sprinkle on top.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.