3 T. balsamic or red wine vinegar

2 T. extra-virgin olive oil

3 pounds mixed firm-ripe heirloom or other tomatoes

3 T. chopped fresh mint leaves

3 T. chopped fresh basil leaves

Salt and cracked black pepper

 

In a small bowl, whisk together vinegar and oil. Rinse and core tomatoes and slice 1/3 to 1/2 inch thick. Arrange in layers in an airtight container or on a serving dish, drizzling vinegar mixture and sprinkling mint, basil, salt, and pepper evenly over each layer. Cover and chill at least 30 minutes or up to 4 hours. Bring to room temperature before serving.