Marinated Tomato Salad

Marinade:
1 1/2   cups tarragon 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 ground white pepper
2 tablespoons extra virgin olive oil

Salad:
6 plum tomatoes, quartered vertically
2 large yellow tomatoes,* sliced horizontally into 1/2-inch slices
16 red cherry tomatoes, halved vertically
16 small yellow pear tomatoes,* halved vertically

*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.)