Recipe - Hedgehog Mango

1 Basket assorted cherry
tomatoes; (1/2pint)
2 pound Heirloom tomatoes; different
colors
; and sizes
1 Shallot; minced fine
2 tablespoon Red wine vinegar
1 Garlic clove; smashed
Salt
One half cup Extravirgin olive oil
Pepper
Green and purple basil
leaves; chopped
Lemon cucumbers and torpedo
onions; optional

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

For the vinaigrette, 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. Put the tomatoes in a shallow salad bowl or on a platter.
Season with salt and pepper, strew on the chopped basil leaves, and
carefully dress with the vinaigrette.

Thin slices of peeled lemon cucumber and torpedo onion are wonderful
additions to the salad.

For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and
arrange them on a platter. Season with salt and pepper, a splash of good
Champagne, and a generous drizzle or extravirgin olive oil.

Yield: 4