Philippe Bertineau's Heirloom Tomato Salad With Farm Goat Cheese

• 1 Cherokee tomato
• 1 Green Zebra tomato
• 1 Striped tomato
• 1 Aunt Ruby's German Green tomato
• 1 pint mixed baby heirloom tomatoes: cherry, pear and currant
• 2 shallots, minced
• 3 tablespoons Spanish extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon balsamic vinegar
• Salt and freshly ground white pepper to taste
• 4 ounces fresh goat cheese, at room temperature
• 1 bunch basil, leaves washed, stemmed, stacked and finely diced (do not chop roughly or the basil will bruise and turn brown) or 1 bunch chives, minced
• Brittany gray sea salt to taste

1. Slice each large tomato crosswise into 1/4-inch slices.
2. Arrange each variety of tomato in alternating colors in a circle around a serving platter, then place the baby tomatoes in the center.
3. Sprinkle the tomatoes with the minced shallots, oil, vinegars, salt and pepper.
4. Marinate the tomatoes 2 minutes, turn over and marinate 2 minutes on the other side.
5. Crumble the goat cheese on top of the tomatoes and sprinkle the chopped basil.
6. Season with gray sea salt.
7. Wait 10 minutes before serving.
8. (Do not refrigerate.)

tomato, green zebra tomato, tomato, tomatoes, shallots, olive oil, sherry vinegar, balsamic vinegar, salt, goat cheese, basil, salt

Taken from cooking.nytimes.com/recipes/8835 (may not work)