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Tomato Salad

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  1. 1 small shallot, thinly sliced
  2. 1 tablespoon red wine vinegar
  3. Salt
  4. 2 tablespoons extra-virgin olive oil
  5. 4 medium tomatoes (1 1/2 pounds), cut into wedges
  6. Freshly ground pepper
  7. 2 tablespoons thinly sliced basil leaves
  1. In a small bowl, combine the shallot, vinegar and a pinch of salt. Let stand for 5 minutes. Stir in the olive oil and season with salt.
  2. In a bowl, gently toss the tomatoes with the dressing and transfer to a platter. Season with pepper, top with the basil and serve.
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