Late Summer Tomatoes with Fresh Herbs

Maggie Ruggiero

Unknown!

Ingredients

1 Tbsp. red wine vinegar

1 tsp. fresh lemon juice

1/4 cup extra virgin olive oil

2 lb. tomatoes (preferably heirloom), cut into wedges

2 cups small flat leaf parsley sprigs

1 cup mint leaves, torn

1/2 cup dill leaves, torn

3 Tbsp finely chopped chives

Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.

Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.