Tomatoes and Vinaigrette

2 pounds fresh tomatoes (mixed–3 or 4 varieties)
1 medium shallot, sliced very thin
2 Tablespoons red wine vinegar
3 large eggs, boiled and coarsely chopped
¼ cup flat leaf parsley or fresh cilantro, coarsely chopped

1/3 cup olive oil
2 cloves garlic, finely minced
1-1/2 teaspoons lemon zest
3 anchovies, finely minced

Coarse salt
Lettuce leaves (optional)

Toss the sliced shallot in the vinegar and soak while the rest of the salad is made.

In another small bowl, combine the oil, lemon peel, garlic and anchovies.

Wash and slice the larger tomatoes.  Smaller varieties should be halved or quartered.  Arrange tomatoes on a serving platter or in a shallow bowl.  Alternate serving method:  Arrange tomatoes on 6 whole lettuce leaves for individual servings.

Scatter the shallot rings on top of the tomatoes.  Drizzle the dressing evenly over the salad.  Sprinkle with chopped eggs, parsley, coarse salt and fresh ground pepper