Heirloom and Cherry Tomato Salad

Tomatoes are one of those vegetables that I enjoy both raw and cooked, probably because they're naturally sweet. And who doesn't like tomatoes? I've never heard anyone say they don't like tomatoes, whereas other vegetables have their fair share of fans as well as non-fans. This tomato salad takes advantage of the many different varieties of tomatoes, including -- mini heirloom tomatoes of all different colors; large heirloom tomatoes on the vine, and cherry tomatoes.

Heirloom and Cherry Tomato Salad From Alice Waters' Chez Panisse Café Cookbook Ingredients: • 1 (½-pint) basket assorted cherry tomatoes • 2 pounds heirloom tomatoes, different colors and sizes • 1 shallot, diced fine • 2 tablespoons red wine vinegar (I used balsamic vinegar instead) • 1 garlic clove, smashed • Salt • ½ cup extra-virgin olive oil • Pepper • Green and purple basil leaves, chopped • Lemon cucumbers and torpedo onions (optional) Directions: 1. Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges. 2. For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette. 3. (optional) Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad. 4. For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle of extra-virgin olive oil.