Tomato Salad with Basil, Pine Nuts and Sumac Shallots
1 large shallot, sliced thin
1 & 1/2 T sumac
1 T white wine vinegar
Sea salt, pinch
2 large tomatoes, sliced
18 cherry tomatoes, sliced in half
2 T extra virgin olive oil
1/2 cup, lightly packed fresh basil leaves
1/4 cup toasted pine nuts
Soft goat cheese, sliced (optional)
Sea salt, freshly ground black pepper, to taste
Place shallot slices, sumac, sea salt and vinegar in a small bowl, mix together and rest for thirty minutes or more.
Place sliced tomatoes, olive oil, basil leaves, sea salt and freshly ground black pepper to taste in a medium bowl, stir gently and rest at room temperature for a few minutes or longer.
Place tomato mixture on a plate, sprinkle pine nuts, sliced goat cheese (optional) and sliced shallots on top. Finish with sea salt and freshly ground black pepper to taste.
Makes enough for two.