½Tuscan red onion or 2 red shallots, thinly sliced into rings2heirloom oxheart tomatoes, sliced2vine-ripened tomatoes, sliced400 gmmixed baby tomatoes, such as Kumato, yellow cherry and red cherry1 cuppurple or green basil leaves, coarsely choppedVincotto dressing60 ml (¼ cup)extra-virgin olive oil1 tbspvincotto3 tspcabernet vinegar
Combine onion (or shallot) in a bowl with enough iced water to cover, stand for 10 minutes, then drain.
Arrange tomato slices on a platter, top with mixed tomatoes, onion and basil, and season to taste.
For dressing, whisk ingredients in a bowl to combine, drizzle over salad and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.