Ingredients:

  • 2 lbs mixed garden tomatoes (heirloom and cherry)
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh flat-leaf parsley
  • 2 tbsp shallots
  • 1 clove garlic, minced into a paste
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tsp lemon juice

Instructions:

  1. In a small ramekin, combine the minced shallots and garlic paste with the red wine vinegar and let sit for 5–10 minutes to mellow the aromatics.
  2. Slice the heirloom tomatoes into irregular wedges and halve the cherry tomatoes, then place them in a large mixing bowl.
  3. Whisk the olive oil, salt, pepper, and lemon juice into the vinegar-shallot mixture.
  4. Pour the dressing over the tomatoes and toss gently until coated.
  5. Transfer the salad to a wide platter and scatter the torn basil and parsley over the top.