Title: Tomato Salad with Alice
Categories: Stewart6
Yield: 6 servings

3 lb Heirloom-variety tomatoes;
-see * Note
2 tb Diced shallot
2 tb Homemade red-wine vinegar
Or best-quality store-bought
6 tb Extra-virgin olive oil
Chopped fresh herbs
Coarse salt
Freshly-ground black pepper

* Note: Use tomato varieties such as Black Krim, Green Grape, Tigerella,
and Persimmon. Slice tomatoes thinly. Arrange tomato slices on a large
platter. Soak diced shallot in red-wine vinegar for 10 to 15 minutes.
Drizzle tomato slices with the vinegar-shallot mixture and extra-virgin
olive oil. Sprinkle with fresh herbs, and coarse salt and freshly ground
pepper to taste. Serve immediately. Serves 6.

Cuisine: "Mexican" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"

Per serving: 119 Calories (kcal); 13g Total Fat; (100% calories from fat);
0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Recipe from Alice Waters

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