Summer Tomato Salad

Yield: 4 servings                                                                                                           Swirl of Cinnamon

1 shallot, minced (and please, use a shallot)

2 teaspoons red wine vinegar, sherry vinegar will work too if you can find it

1 Tablespoon extra-virgin olive oil

1 teaspoon fresh ground pepper

1 teaspoon salt, kosher is best

1 lb fresh tomatoes, I recommend a blend of red and yellow cherry tomatoes and a nice big green tomato

In a medium bowl combine the shallot, vinegar, oil, salt and pepper.  Cover and refrigerate until ready to use, preferably at least an hour).  Slice the tomatoes in half, wedges or chunks– whatever you like best.  Toss the tomatoes in the dressing and serve.

Source:  Summer Tomato Salad by David Lebovitz