summer heirloom tomato salad

One 1/2 pint basket assorted cherry tomatoes
2 lbs heirloom tomatoes, different colors and sizes
1 shallot, diced fine
2 T red wine vinegar
1 garlic clove, smashed
salt
1/2 c extra-virgin olive oil
(Optional) lemon cucumbers, peeled, and sliced thinly
(Optional) torpedo onions, peeled and sliced thinly
pepper
green and purple basil leaves

1. Stem the cherry tomatoes and cut them in half. Core the larger tomateos and cut them in slices or wedges.

2. For the vinaigretty, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary.

3. Arrange the tomatoes, optional cucumber and optional onions on a platter. Season with salt and pepper, carefully dress with the vinaigrette, and strew on the basil leaves.

Serves 4.
Original Source: Alice Waters' "Chez Panisse Cafe Cookbook"

DO NOT attempt to make this salad unless you can find the really good, sweet, vine-ripened tomatoes. They are generally only available from late July through September.