Once again taking advantage of tomato season, this is another way to use up all those tomatoes now sitting on your windowsill. Feel free to mix and match herbs, or to substitute finely diced onions for the shallots.

Recipe from Elizabeth Nelson.

Ingredients

1/3 cup extra-virgin olive oil

3 Tbsp. balsamic vinegar

1 tsp. kosher salt

1 tsp. whole grain mustard

1/2 tsp. ground black pepper

2 lb. small-to-medium tomatoes, cored and cut into 3/4-inch-thick wedges, OR 2 pints grape or cherry tomatoes, halved

2 small shallots, thinly sliced

1/4 cup chopped mixed tender herbs, such as basil, chives, dill, parsley, or thyme

Directions

In a large bowl, whisk together olive oil, vinegar, salt, mustard, and pepper.

Add tomatoes and shallots; toss until coated. Cover and chill for 12 to 24 hours.

Let come to room temperature for 30 to 60 minutes before serving. Add fresh herbs and toss again before serving.