- 6 shallots, thinly sliced
- 1/2 cup fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 5 large, ripe tomatoes
- In a bowl, combine the shallots, lemon juice, vinegar, oil, salt, and pepper. Let stand for 20 minutes or until the shallots are softened.
- Thinly slice the tomatoes and arrange on serving plates or a platter. Spoon the shallots and vinaigrette over the tomatoes.