RawSpiceBar's Fleur de Sel
6 to 8 ripe tomatoes
4 green onions
1 cup extra virgin olive oil
3 to 4 tbsp balsamic vinegar
2 tbsp brown sugar
Freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade
- Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
- Add the olive oil, balsamic vinegar, brown sugar, a dash RawSpiceBar's Fleur de Sel, and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
- Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.