Fresh tomato-basil salad

In the summer when there is a large selection of tomatoes available, try this salad with a combination of yellow and red tomatoes of different sizes and shapes. It's a super quick recipe in terms of assembly, ready in under 10 minutes. Where the recipe calls for extra time - thirty minutes or so - is to allow the salad to stand so that the flavors of the vinegars and herbs blend with the tomatoes and their natural juices. Do this at room temperature only. Tomatoes should never be refrigerated; doing so prevents their ongoing ripening, the cold extinguishes their flavor, and cold temperature breaks down the membranes in tomatoes, making them mealy or grainy in texture. If you do refrigerate tomatoes, make sure you bring them back to room temperature before serving.