Recipe by Beau Vestal
Start to Finish: 45 minutes
Servings: 8 to 10
5 lb. ripe heirloom tomatoes, cut into wedges
2 tbsp. fresh basil leaves
2 tbsp. fresh cilantro leaves
2 tbsp. fresh flat-leaf parsley leaves
3 tbsp. EVOO
3 tbsp. white wine vinegar
1. In a large bowl with a lid, toss the tomatoes and herbs; cover the bowl. In a jar, mix the oil and vinegar; cover the jar.
2. Thirty minutes before serving, add the oil and vinegar to the tomatoes and herbs. Season generously with kosher salt and pepper. Gently toss until coated. Let sit at room temperature until the tomatoes have released their juices, about 30 minutes. Toss again just before serving.