Simple and tasty, this low-fat, low-sodium tomato salad adds bright colors to the table.

To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Then add the olive oil, salt and pepper and whisk until well blended.

In a large serving or salad bowl, toss together all the tomatoes.

Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly.

Serve immediately.

For the vinaigrette

• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon minced shallot
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

For the salad

• 1 1/2 cups yellow pear tomatoes, halved
• 1 1/2 cups orange cherry tomatoes, halved
• 1 1/2 cups red cherry tomatoes, halved
• 4 large fresh basil leaves, cut into slender ribbons