Marinated Tomato Salad

• 1 12 cups vinegar (tarragon or white wine)
• 12 teaspoon salt
• 14 cup finely chopped shallot
• 2 tablespoons finely chopped chives
• 2 tablespoons fresh lemon juice
• 14 teaspoon white pepper
• 2 tablespoons extra virgin olive oil
• 6 plum tomatoes, quartered vertically
• 2 large yellow tomatoes, sliced hortizonally into 1/2-inch slices
• 16 cherry tomatoes, halved vertically
• 16 small yellow pear tomatoes, halved vertically
• sunflower sprouts (optional)

1. Marinade:.
2. Combine vinegar and salt in large bowl; stir until salt is completely dissolved.
3. Add shallots, chives, lemon juice and white pepper; mix well.
4. Slowly whisk in oil until well blended.
5. Add tomatoes to marinade; toss well.
6. Cover and let stand at room temperature 2 to 3 hours.
7. To serve, place 3 plum tomato quarters on each of 8 salad plates.
8. Add two slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves.
9. Garmish each plate with sunflower sprouts, if desired.
10. (Or place all marinated tomatoes on large serving plate and garnish).
11. Passive work time is the marinating time.

vinegar, salt, shallot, chives, lemon juice, white pepper, extra virgin olive oil, tomatoes, yellow tomatoes, tomatoes, yellow pear tomatoes, sunflower sprouts

Taken from www.food.com/recipe/marinated-tomato-salad-212992 (may not work)