1 Tbsp. red wine vinegar 1 tsp. fresh lemon juice 1/4 cup extra virgin olive oil 2 lb. tomatoes (preferably heirloom), cut into wedges 2 cups small flat leaf parsley sprigs 1 cup mint leaves, torn 1/2 cup dill leaves, torn 3 Tbsp finely chopped chives
1. Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
2. Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper
Recipe from Epicurious