- Total: 15 min
- Prep: 10 min
- Inactive: 5 min
Ingredients
2 pounds assorted vine-ripened heirloom tomatoes
1 shallot, thinly sliced
Coarse sea salt and freshly ground black pepper
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
Directions
- 1. Cut tomatoes into a variety of sizes and shapes: thick slabs; wedges; halves; and chunks.
- 2. Arrange tomatoes on a large platter, sprinkle with shallot, and season with 1 teaspoon salt and black pepper to taste. Let sit until tomatoes begin to release their juices, about 5 minutes. Sprinkle with mint, drizzle with olive oil and vinegar, and serve.
