1 cup hot water
1/2 cup sundried tomatoes
2 large ripe tomatoes, finely diced
2 shallots, minced
2 garlic cloves, minced
Zest and juice of 1 lemon, zest chopped, juice reserved
1/4 cup extra virgin olive oil
2 tbsp Balsamic vinegar
1 tbsp chopped fresh basil
1 tbsp chopped fresh chives
Pour the hot water over the sun dried tomatoes and let sit until moist, about 10 minutes. Drain in a clander, gently squeeze out any excess liquid. Chop.
Combine the sun dried tomatoes, fresh tomatoes, shallots, garlic and lemon zest. Mix well.
Whisk together the lemon juice, olive oil and balsamic vinegar. Pour over the tomatoes. Add the basil and chives and stir to mix well.