Heirloom Tomato Salad

This salad can only be made in the summer when really good sweet tomatoes are in season. At the market, look for as many varieties as possible. Different colors, flavors and textures make an exciting salad.

Serves 6

1 pint assorted cherry tomatoes
3 pounds heirloom tomatoes, different colors and size
1 shallot, finely diced
3 Tbls. red wine vinegar
1 clove garlic, mashed
¾ c. good olive oil
Salt
Freshly ground pepper
Green Basil (and purple if you can find it), chopped

Cut cherry tomatoes in halve, cut heirloom tomatoes in slices or wedges. Dice shallot, mash garlic and place in a bowl with red wine vinegar and a little salt. Whisk in oil. Taste and adjust acidity and salt, if necessary. Arrange tomatoes on a large platter, season with salt and pepper, sprinkle with chopped basil and drizzle with vinaigrette. The salad can sit a room temperature for about 20 - 30 minutes before serving. Never put tomatoes in the refrigerator.