2 to 3 ripe plum tomatoes, sliced crosswise 1/8 inch thick
1 sweet onion, preferably Vidalia, sliced crosswise 1/8 inch thick
3 celery stalks with leaves, thinly sliced crosswise
2 tablespoons thinly sliced fresh basil
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons heavy cream
Coarse salt and freshly ground pepper
Arrange tomatoes, onion, celery, and celery leaves on a serving plate. Sprinkle with basil; set aside.
In a small bowl, whisk together oil, vinegar, and cream; whisk to combine. Season with salt and pepper. Drizzle over salad; serve immediately.
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