Prepare the tomatoes. Wash and dry your heirloom tomatoes. Slice the larger ones into 1cm-thick rounds, and halve or quarter any cherry-sized varieties. As you work, notice the subtle fragrance released from each cut—the sweet, earthy scent of a sun-ripened tomato is the first promise of the meal to come. Place all the slices in a large, wide salad bowl.

Slice the onion and basil. Peel and halve the red onion, then slice it as thinly as you can manage—paper-thin is the goal. The onion should be a whisper, not a shout. Tear the basil leaves gently with your fingers; tearing, rather than chopping, prevents bruising and keeps the edges from turning dark. The basil’s aromatic oils will immediately fill the air.

Make the dressing. In a small jar, combine the extra virgin olive oil, aged balsamic vinegar, minced garlic, flaky sea salt, black pepper, honey (if using), and Dijon mustard. Screw the lid on tightly and shake vigorously until the dressing is emulsified and creamy-looking. Listen for the satisfying thud of the dressing thickening against the glass. Taste it on a clean fingertip—it should be bright, salty, and slightly tangy.

Assemble the salad. Scatter the sliced red onion and torn basil over the prepared tomatoes. Pour the dressing evenly over the top. Using your hands (the best tool for the job), gently toss everything together, making sure each tomato slice is lightly coated. The tomatoes should glisten, and the onion and basil should be evenly distributed. You’ll see the first hint of tomato juice mingling with the dressing at the bottom of the bowl.

Chill and marinate. Cover the bowl tightly with cling film or a plate and place it in the refrigerator for at least 30 minutes, or up to 2 hours. During this time, the salt works its quiet magic, drawing out the tomato juices to create a light, flavourful pool of dressing. The salad will look more glossy and ‘saucy’ when you return to it.

Finish and serve. Remove the salad from the fridge about 10 minutes before serving to take the chill off. Give it one final gentle toss. Transfer to a serving platter or individual plates, making sure to spoon some of the accumulated juices over the top. Finish with a final scattering of fresh basil leaves and a pinch of flaky sea salt for that last burst of texture and flavour.