Tomato And Shallot Salad - cooking recipe

Ingredients

2 pints cherry tomatoes, halved through the stem ends (preferably a mix of red, yellow, orange, black, green)
1/4 cup basil leaves, chopped
2 shallots, shaved (about 3/4 cup)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon sea salt
black pepper, to taste
1 teaspoon sugar (optional)

Preparation

Combine the ingredients in a medium bowl and mix well. Cover and refrigerate at least 1 hour and up to 4 hours to allow the flavors to meld. Before serving, give the salad another good toss and adjust seasonings to taste.