Ingredients
1 cup plus 2 tablespoons red wine vinegar, divided1/2 cup sugar1 whole star anise3/4 cup thinly sliced red onion (about 1/2 medium)2 pounds medium heirloom tomatoes, cut into wedges2 cups heirloom cherry tomatoes, halved1 cup pitted green olives, halved8 ounces fresh mozzarella cheese, sliced and halved1 tablespoon each minced fresh basil, tarragon, mint and cilantro1 serrano pepper, thinly sliced1/4 cup olive oil2 tablespoons lime juice1-1/2 teaspoons grated lime zest1/4 teaspoon salt, optional
Preparation
In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes.
In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture.
In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.
