Let colorful, sweet heirloom tomatoes shine in a simple side salad.

　　

Ingredients

Pickled shallot vinaigrette:

1 shallot, peeled and thinly sliced

　　1/2 cup white wine vinegar

　　Salt

　　Freshly ground black pepper

　　1/2 cup extra-virgin olive oil

　　

Salad:

Salt

　　Freshly ground black pepper

　　4 small heirloom tomatoes (about 1 pound)

　　2 cups watercress

　　

For the pickled shallots:

Step 1

Combine the shallot with ½ cup white wine vinegar, season with salt and pepper. Refrigerate 30 minutes, or until shallots turn pink. Strain before using.

　　

For the dressing:

Step 2

To make dressing, take 2 tablespoons of vinegar from the shallot mixture and place in a bowl. Whisk in 1/2 cup of extra-virgin olive oil and season with salt and pepper.

　　

For the salad:

Step 3

To make the salad, cut the heirloom tomatoes into wedges. Place 2 cups watercress in a large bowl and top with tomato wedges, pickled shallots and dressing.