• 1 lb mixed mesclun or other mixed salad greens
• 4 large ripe tomatoes
• 1 tsp finely chopped parsley
• 1 tsp oregano
• Freshly ground black pepper
• 1 Tbsp balsamic vinegar

Vinaigrette:

• 1 shallot, minced
• 1 clove garlic minced
• 2 Tbsp balsamic vinegar
• 5 Tbsp virgin olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

To make vinaigrette, whisk together ingredients and salt and pepper to taste.

Place tomatoes in boiling water to cover for 1 minute. Drain and allow to cool. Peel carefully. Core and slice into 1/4 inch slices. Place in a bowl and drizzle with half of the vinaigrette. Refrigerate for one hour.

Wash salad and drain. Just before serving toss with half the remaining vinaigrette. Arrange of a platter with tomatoes. Serve with remaining vinaigrette on the side.