Everything to do with this salad is simple and rustic.  But when tomatoes are this in season and the basil’s this fresh, there’s little else to do but throw it all in a bowl and force friendship upon all parties involved.

 This salad’s success lies in the ingredients.  Quality. Quality. Quality. otherwise you’re going to think you’re at Olive Garden. {…which is fine?}

Heirloom Tomato // Basil // Balsamic // And a lot of Garlic Salad

2 – 3 Heirloom Tomatoes {any variety}

A lot of Fresh Basil, julienned or roughly chopped

2 Cloves of Garlic, minced

Aged Balsamic Vinegar

Fruity Extra Virgin Olive Oil

Squeeze of Fresh Lemon

Sea Salt

Fresh Cracked Black Pepper

Optional Adds: Buffalo Mozzarella {sliced or hunked}, Crumbled Feta, Cucumbers {chopped}, Shallots {minced}, Arugula {or other bitter greens}

Rough chop the tomatoes, julienne the basil {stack all the leaves atop one another, roll them up like a cigarette and then chop until you have strips}, and combine all the other ingredients in a big bowl.  Toss and let marinate for a few hours before serving.

Oh, how much of everything? Around a heavy pinch of salt, a few hearty cracks of pepper, about two times around the bowl with olive oil drizzles, and as much balsamic as you like.  The vinegar should probably be double how much oil you put in…or a ton more, if you’re us.