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
Preparation
- 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.