4lbsheirloom tomatoes, slice crosswise/widthwise into ¼-⅓ inch slices
¼red onion, thinly sliced
3-4Tablespoonshigh quality extra virgin olive oil, divided
kosher salt
1cupfresh basil, loosely packed
dill or other fresh herbs
¼cuppanko
finishing salt such as fleur de sel or flaky sea salt
Instructions
Lay the sliced tomatoes on a large serving tray or cookie sheet, staggering the different sizes and colors throughout. Sprinkle the red onion on top. Drizzle ingredients with 2-3 Tablespoons of extra virgin olive oil and then a couple of pinches of kosher salt. Tear the fresh basil into smaller pieces and sprinkle over tomatoes and onions. Sprinkle dill or any other fresh herbs, roughly chopped, on top.
In a small skillet or nonstick pan, warm 1 Tablespoon of extra virgin olive oil over medium high heat. Add the panko and cook until browned, 3-5 minutes, tossing with a spatula regularly to avoid burning. Remove from heat, let cool slightly, and then sprinkle over tomatoes and onion. Sprinkle a pinch or two of finishing salt over tomatoes and serve immediately