Marinated Tomato Salad

Marinade:

1 1/2 C  Tarragon or White Wine vinegar
1/2 tbs  Salt 2 tbs  Chives, finely chopped
2 tbs  Fresh Lemon juice 1/4 tsp  Ground White Pepper
2 tbs  Extra Virgin Olive Oil

Salad:

6   Plum tomatoes, quartered vertically
2   largeYellow tomatoes, *sliced horizontally into 1/2-inch slices
16   Red cherry tomatoes, *halved vertically
16   smallYellow pear tomatoes, halved vertically

Optional:
SprinkleSunflower sprouts *Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

To prepare marinade, combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and white pepper; mix well. Slowly whisk in oil until well blended. Add tomatoes to marinade; toss well. Cover and let stand at room temperature 2 to 3 hours. To serve, place 3 plum tomato quarters on each of 8 salad plates. Add 2 slices yellow tomato, 4 cherry tomato halves and 4 pear tomato halves. Garnish each plate with sunflower sprouts, if desired. (Or, place all marinated tomatoes on large serving plate.) 1