|Organic Heirloom Tomato and Red Ruffle Basil Salad|
|Written by Laura Klein|
2 pounds heirloom tomatoes, different colors, such as pineapple, brandwine and green zebras
Core and slice large heirloom tomatoes into wedges. Remove stems from cherry tomatoes and cut in half.
Place tomatoes in a shallow bowl or on a platter. Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle the chopped herbs and whole red basil over the top. Sprinkle again with fleur de sel and fresh cracked pepper. Toss and serve immediately.