Recipe courtesy of Deborah Madison

Yield:: 4 to 6 servings

Ingredients

1 pint basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear
1 shallot, finely diced
Salt and freshly ground pepper, to taste
1 tablespoon extra-virgin olive oil
2 teaspoons chopped marjoram or torn basil leaves
Few drops balsamic vinegar, to taste

Directions

Rinse the tomatoes, remove the stems, and cut them into halves or quarters. Leave tiny currant tomatoes whole. Put in a bowl with the shallot, season with a pinch of salt and freshly ground pepper, then toss with the olive oil and marjoram. Taste the salad and add a little balsamic vinegar if needed or desired.

My Private Notes

Name: Tomato Salad of Tiny Tomatoes
Yield: 4 to 6 servings
Ingredients: 1 pint basket of small tomatoes: cherry, red or golden currant tomatoes, yellow pear; 1 shallot, finely diced; Salt and freshly ground pepper, to taste; 1 tablespoon extra-virgin olive oil; 2 teaspoons chopped marjoram or torn basil leaves; Few drops balsamic vinegar, to taste