Heirloom tomato carpaccio

This heirloom tomato carpaccio is bright, vibrant, and the perfect way to celebrate tomatoes on a hot summer day

INGREDIENTS (serves 2):

• 2 yellow heirloom tomatoes, thinly sliced ~1/8 inch thick

• 1/2 small red onion, thinly sliced (or mandolin)

• 1 peach, thinly sliced (or mandolin)

• 15-20 leaves of basil, chiffonade

• 1/2 cup pomegranate seeds

• 1/3 cup olive oil

• 1/8 cup balsamic vinegar

• 1/2 clove garlic, grated

• crushed black pepper

• Maldon sea salt

• basil cress, cosmos petals (optional)

WHAT TO DO:

1. Emulsify olive oil and balsamic vinegar with a whisk, add grated garlic, 1/2 the basil chiffonade. Season with crushed black pepper and salt to taste

2. Thinly slice the heirloom tomatoes. Place the stem side down and slice horizontally across with a sharp knife. If not using immediately, store in a container or tray with parchment paper between the slices to prevent sticking

3. Thinly slice or mandolin the red onion and peach

4. Assemble. On a plate, place the tomato slices in a circle with some overlap. Layer on peach slices, the onion slices. Top with pomegranate seeds. Spoon over the dressing. Plate with basil chiffonade, basil cress and cosmos petals on top. Finish with a sprinkle of Maldon sea salt