Fast & fresh this variation on a caprese is set to become your go-to summer salad
by Lindsay Evans
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8 to 10 large multi-coloured heirloom tomatoes
Half red onion, very thinly sliced
1/2 cup fresh basil leaves
1/2 cup freshly grated Parmesan cheese
2 tbsp balsamic vinegar
3 tbsp olive oil
1/2 tsp sea salt
Slice tomatoes thickly and lay in an overlapping pattern on a large flat platter. Scatter thinly sliced red onion and fresh basil leaves over top.
In a small bowl, whisk together balsamic vinegar, olive oil and sea salt. Drizzle over tomatoes then sprinkle top generously with freshly grated Parmesan.
Serve salad immediately with any grilled chicken, fish or steak.