Peel and slice the shallot and separate the layers into a medium size bowl.

Add 1 tbsp of red wine vinegar to the shallots to marinade while you cut the tomatoes.

Wash and remove the stems of the tomatoes, then cut the tomatoes into thick slices then cut them into large chunks. Add them to the bowl with the shallots.

Add 1/2 tsp of salt and the 1/4 tsp of the black pepper to the tomatoes and mix it all together.

Let it sit and marinade for 5-10 minutes to release the tomato juices.

Top with the 2 tbsp of the fresh basil chiffonade, 3 tbsp of extra virgin olive oil, and 1 tbsp of the red wine vinegar. Mix it all together then taste and adjust adding another 1/2 tbsp of red wine vinegar and 1/4 tsp of salt if needed.

If adding extras such as corn, croutons, chicken you can add it in here and mix it together and serve.