Recipe(tried): Tomato Salad with Lemon and Basil

How much I love the recipes of this book that was a gift from a dear friend.

Tomato Salad with Lemon and Basil
Source: Lemon Zest by Lori Longbotham, 2002, Broadway Books, New York, P.55
Serves 6 to 8

1 tb finely grated lemon zest
2 tb fresh lemon juice
2 garlic cloves, mashed to a paste with 1/2 tsp salt ( this instruction greatly surprised me because this is the way that we add garlic to our dishes, mashed in the mortar together with a pinch of salt)
1 tsp Dijon mustard
1 tsp sugar
1/4 tsp ground black pepper
1/4 cup olive oil
6 medium red tomatoes (about 3 lbs) cut crosswise into 1/2 inch slices
1 small mild red onion, thinly sliced into rings
1 shallot thinly sliced into rings
10 fresh basil leaves, finely shredded, for garnish.

Whisk together the zest, lemon juice, garlic paste, mustard, sugar & pepper in a small bowl. Whisking constantly, slowly add olive oil in a thin stream, and continue to whisk until the vinaigrette is smooth and emulsified. Arrange the tomato slices on a deep platter. Sprinkle with the onion & shallot rings & pour the dressing over the salad. Let stand at room temperature for at least 30 minutes, and up to 1 hour, before serving. (Or cover and refrigerate for several hours; let come to room temperature before serving). Sprinkle the basil over the salad & serve.