Red And Yellow Heirloom Tomato Platter With Balsamic Vinaigrette - cooking recipe

Ingredients

4 large ripe tomatoes, thinly sliced
4 large ripe yellow tomatoes, thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced fresh tarragon (or snipped fresh parsley)

Preparation

Arrange the tomato slices in an overlapping single layer on an attractive platter.
Drizzle evenly with vinegar, then with the olive oil. Sprinkle with salt and pepper, and garnish with freshly snipped tarragon or parsley.
Let dish stand at room temperature for about 15 minutes to allow the flavors to meld.