When I think of peak summer, I think heirloom tomatoes. Their funky shapes, variety of colors, and concentrated flavor are one of my favorite parts of the season. I honestly love just eating them by the slice with a pinch of salt and a lot of fresh cracked pepper, but they work really well in salads. This heirloom tomato gazpacho salad is an easy no-cook summer side dish. It combines fresh vegetables that pair well with the juicy flavorful heirlooms and a zesty dressing. Have it at your next barbecue or just whip it up for a quick dinner with something like grilled chicken or steak. Bonus: Leftovers make for an excellent avocado toast topping.

HEIRLOOM TOMATO GAZPACHO SALAD

INGREDIENTS

For The Dressing:

• 3/4 cup olive oil
• 1/8 cup white wine vinegar
• 1/8 cup water
• 1 tablespoon coarse sea salt
• 1 clove garlic
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1 large handful fresh basil (or 1 teaspoon dried basil)
• black pepper, to taste

For The Salad:

• 4 heirloom tomatoes, variety of colors, cut into large chunks
• 1 yellow bell pepper, sliced
• 1/2 a large english cucumber, halved and sliced
• 1/2 red onion, thinly sliced
• small handful basil leaves, julienned

INSTRUCTIONS

Blend olive oil, white wine vinegar, water, sea salt, sugar, oregano, basil, and black pepper in a food processor or blender.

Place heirloom tomatoes, bell pepper, cucumber, and red onion in a large bowl. Pour half of the dressing over the vegetables, and gently stir to evenly coat everything. Allow to sit at room temperature for at least 15 minutes.

Place on a platter or serving dish, and sprinkle the fresh basil over the top.

*Note: The dressing in this recipe yields twice the amount you’ll need for the salad. Save in a jar in the fridge and top other salads you have later in the week.