Marinated Tomato Salad
1 1/2 cups tarragon or white wine vinegar
1/2 teaspoon salt
1/4 cup finely chopped shallots
2 tablespoons finely chopped chives
2 tablespoons fresh lemon juice
1/4 teaspoon ground white pepper
2 tablespoons extra virgin olive oil
6 plum tomatoes, quartered vertically
2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices
16 red cherry tomatoes, halved vertically
16 small yellow pear tomatoes,* halved vertically
*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and
yellow pear tomatoes, if desired.
To prepare marinade, combine vinegar and salt in large bowl; stir until salt is
completely dissolved. Add shallots, chives, lemon juice and white pepper; mix
well. Slowly whisk in oil until well blended.
Add tomatoes to marinade; toss well. Cover and let stand at room temperature 2
to 3 hours.
To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices
yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each
plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on
large serving plate)
Makes 8 servings