The vinaigrette.

Blend one-third of the Early Girl tomatoes in a food processor or blender with the vinegar and a pinch of salt. This will make the base of your vinaigrette. Set aside until ready to use.

Chunky is good. You want plenty of juice, but it’s good to see small pieces of tomato. Oil is added to the salad later, so as not to emulsify the dressing. Plus, says, Perello, “I don’t do many pre-made vinaigrettes. It’s easier to add (the components) separately at the end so that you can season the salad to taste.”