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3 T. balsamic or red wine vinegar <\/span><\/p>\n 2 T. extra-virgin olive oil <\/span><\/p>\n 3 pounds mixed firm-ripe heirloom or other tomatoes <\/span><\/p>\n 3 T. chopped fresh mint leaves <\/span><\/p>\n 3 T. chopped fresh basil leaves <\/span><\/p>\n Salt and cracked black pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n