Recipes: Tomato Salad with Herbs

1 tablespoon sherry wine vinegar
1/2 teaspoon kosher salt, plus more
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds vine-ripened Chef Jeff Heirloom tomatoes in assorted colors, cored and cut into 1/2-inch wedges
1/4 cup mixed minced fresh herbs, such as a combination of flat-leaf parsley, basil, chives, tarragon, dill, and/or mint
2 scallions, white and green parts, thinly sliced

In a large serving bowl, whisk together the vinegar, 1/2 teaspoon salt, pepper, and olive oil. Add the tomatoes, herbs, and scallions and toss to combine

Difficulty: Easy
Prep Time: 20 minutes
Yield: 4 to 6 servings


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