Eric Ripert’s Heirloom Tomato Salad with Basil and Aged Sherry Vinaigrette

- 2 pounds heirloom tomatoes, assorted sizes, shapes and colors
- 1 pint cherry tomatoes
- 1/4 cup sliced green basil
- 1/2 cup flat leaf parsley leaves
- 2 tablespoons shallots, minced
- fine sea salt and fresh ground pepper to taste

INGREDIENTS for the Vinaigrette:
- 3 tablespoons aged Sherry vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon garlic, minced
- 6 tablespoons extra virgin olive oil
- fine sea salt and freshly ground pepper to taste

To make the vinaigrette: place all ingredients in a mixing bowl and stir to combine.
Season to taste with salt and freshly ground pepper.
Set aside until ready to use.
For the tomatoes: stem the cherry tomatoes and cut them in half.
Core the heirloom tomatoes.
Cut the smaller tomatoes in wedges.
For the larger tomatoes, cut the tomatoes in half and slice into 1/4 inch-thick slices.
Gently toss tomatoes in a large bowl with shallots, basil, parsley leaves and 3 tablespoons of vinaigrette.
Season to taste with salt and pepper.

Serves 6