Heirloom Tomato & Mint Salad

• 2 pounds assorted vine-ripened heirloom tomatoes
• 1 shallot, thinly sliced
• Coarse sea salt and freshly ground black pepper
• 1/4 cup fresh spearmint leaves, torn into pieces
• 1/4 cup fruity extra-virgin olive oil
• 2 tablespoons champagne vinegar or white wine vinegar

1. 1.
2. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
3. 2.
4. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste.
5. Let sit until tomatoes begin to release their juices, about 5 minutes.
6. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.
7. Calories: 180
8. Total Fat: 14 grams
9. Saturated Fat: 2 grams
10. Total Carbohydrate: 13 grams
11. Protein: 3 grams
12. Sodium: 150 milligrams
13. Cholesterol: 0 milligrams
14. Fiber: 3 gram

tomatoes, shallot, salt, fresh spearmint leaves, olive oil, champagne vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/heirloom-tomato-mint-salad-recipe.html (may not work)