When well-chilled, this salad will wow diners of all ages. The mix of vinegars is at once sweet, mellow and tart. Note how the garlic delivers a flavor pop while the basil marries perfectly with the juicy ripeness of the seasonís best tomatoes.
2 large, ripe slicing tomatoes such as Beefsteak, thickly sliced
Half a medium red onion, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1/4 cup fresh basil, coarsely chopped
1/4 cup fresh parsley, coarsely chopped
1 Ĺ ounces Parmesan cheese, thinly sliced
1/2 teaspoon sugar
2 tablespoons rice wine vinegar
1 tablespoon balsamic vinegar
4 tablespoons extra virgin olive oil
Layer tomatoes on a large platter with high sides, overlapping slices slightly. Evenly layer red onion slices on top of tomatoes. Sprinkle with chopped garlic followed by salt and pepper, making sure everything is evenly seasoned. Sprinkle with fresh herbs and cheese. Make vinaigrette by combining sugar, vinegars and olive oil and shaking well. Pour over salad. Refrigerate at least one hour before serving. Serves 4.