1-3 pounds very ripe assorted heirloom, cherry, and regular tomatoes
Fine sea salt to taste
1/2 cup shallot dressing
1/2 cup loosely packed shredded fresh shiso leaves (about 1 bunch)
        Cut heirloom tomatoes into small chunky wedges and halve cherry tomatoes (unless very small). Season tomatoes with sea salt and pepper in a large bowl. Toss with dressing and marinate tomatoes 5 minutes.
       Toss tomatoes with shiso leaves and serve with juices from bowl.

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