Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1/2 cup (15g) fresh basil leaves, chiffonade
  • 1/4 cup (40g) red onion, thinly sliced into half-moons
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Halve the cherry tomatoes and slice the red onion. Place them in the mixing bowl and sprinkle with the sea salt. Let them sit for 2–3 minutes to soften the onion's bite and prep the tomatoes.
  2. Combine the olive oil, balsamic vinegar, and black pepper in a small jar. Shake vigorously for 30 seconds until the mixture looks opaque and velvety.
  3. Add the sliced basil to the bowl. Pour the emulsion over the top and toss gently using a spoon or rubber spatula until the tomatoes are glossy.