Heirloom Tomato Salad With Basil Vinaigrette

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1/2 to 3/4 of a crusty country loaf

2 T extra-virgin olive oil

Salt and pepper

1/4 t. sea salt

1 large shallot, finely diced

2 T. red wine vinegar

1/2 cup extra virgin olive oil, excellent quality

Freshly ground pepper

4 to 5 lb tomatoes, preferably heirloom and multicolored, sliced

1 pint multi colored cherry tomatoes

sea salt and freshly ground pepper

Hand full of fresh basil leaves torn or cut into very thin strips

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