1 1/2 cups white wine vinegar
1/2 teaspoon salt
1/4 cup shallots, finely chopped
2 tablespoons fresh chives, finely chopped
2 tablespoons fresh lemon juice
1/4 white pepper, ground
2 tablespoons extra virgin olive oil
6 roma tomatoes, quartered
2 large yellow tomatoes, sliced into 1/2 inch slices
16 red cherry tomatoes, halved
16 small yellow pear tomatoes, halved

Combine vinegar and salt in a large bowl and continue to stir until salt dissolves. Add shallots, chives, lemon juice, and white pepper and mix well. Mix in oil using a wire wisk until blended. Add tomatoes to marinade and toss well. Cover and let stand at room temperature for 2-3 hours.

Makes 8 servings
Serving Size: 6 ounces