Cut the Heirloom Tomato (to taste) into irregular pieces, to give the salad some texture and contrast.
In a large bowl, combine the Fresh Parsley (1 tablespoon), Olive Oil (1 tablespoon), Sea Salt (1/4 teaspoon), Freshly Ground Black Pepper (1/4 teaspoon), and juice from the Lemon (1/2), then add the chopped heirloom tomatoes and the Grape Tomatoes (to taste) and mix gently. If possible, let sit in the fridge for at least 20 minutes so the flavors can meld.
When you’re ready to serve, place in a serving bowl, top with the Fresh Basil Leaves (5) and drizzle on the Aged Balsamic Vinegar (1 tablespoon). Serve and enjoy!