Marinated Tomato Salad

Makes 8 servings

1-1/2	cups tarragon vinegar or white wine vinegar
1/2	teaspoon salt
1/4	cup finely chopped shallots
2	tablespoons finely chopped chives
2	tablespoons fresh lemon juice
1/4	teaspoon white pepper
2	tablespoons extra-virgin olive oil
6	plum tomatoes, quartered vertically
2	large yellow tomatoes,* sliced horizontally into 1/2-inch thick slices
16	red cherry tomatoes, halved vertically
16	small yellow pear tomatoes,* halved vertically
	Sunflower sprouts (optional)

*Substitute 10 plum tomatoes, quartered vertically, for yellow tomatoes and yellow pear tomatoes, if desired.

Combine vinegar and salt in large bowl; stir until salt is completely dissolved. Add shallots, chives, lemon juice and pepper; mix well. Slowly whisk in oil until well blended.
Add tomatoes to marinade; toss well. Cover; 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.