Tomato salad with basil and sunflower seeds

Ingredients for 2 servings:

• 3 m.-tall tomato(s) (vine tomatoes)
• ½ onion(s), finely diced
• 6 basil leaves
• White balsamic vinegar
• olive oil
• 3 tbsp sunflower seeds
• Sea salt
• Pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring a pot of water to a boil. Add the tomatoes, scald them briefly (about 30 seconds), and then immediately place them in ice water. Remove, dry, and peel the skins. Slice the tomatoes, removing the stems. Place the slices on a plate for each person, sprinkle with some finely diced onion and freshly ground pepper. Drizzle with balsamic vinegar and olive oil. Toast the sunflower seeds in a hot pan until lightly browned, stirring constantly (pine nuts will do the same, but they are much more expensive), and scatter them over the tomatoes. Finely slice the basil leaves and add them to the top. Sprinkle with sea salt just before serving.