New Jersey tomato salad with Thai basil, lime vinaigrette

Preparation

Baking Directions:

Wash and cut the Jersey tomato into 1-inch cubes and halve the teardrop tomatoes.

For the vinaigrette: Add the zest and the juice of one lime into a bowl and add the extra-virgin olive oil slowly so it binds to vinaigrette; season with sea salt and freshly ground pepper.

Spoon the vinaigrette over the tomatoes and sprinkle with the fresh-cut Thai basil.