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Late Summer Tomatoes with Fresh Herbs

['1 Tbsp. red wine vinegar', '1 tsp. fresh lemon juice', '1/4 cup extra virgin olive oil', '2 lb. tomatoes (preferably heirloom), cut into wedges', '2 cups small flat leaf parsley sprigs', '1 cup mint leaves, torn', '1/2 cup dill leaves, torn', '3 Tbsp finely chopped chives']

Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.

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