Yellow Tomato Salad with Lemongrass

• 1/2 cup extra virgin olive oil
• 8 stalks of lemongrass (available at Asian markets and some specialty produce markets), the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks, minced
• 4 shallots, minced
• 2 tablespoons fresh lemon juice, or to taste
• 1 garlic clove, minced
• 1/4 teaspoon finely grated fresh lemon zest
• 1/4 teaspoon ground coriander seeds
• cayenne to taste
• 6 medium yellow tomatoes (about 3 pounds), sliced crosswise
• whole pear and currant tomatoes (available at specialty produce markets) and cherry tomatoes for garnish

In a small bowl whisk together the oil, the lemongrass, the shallots, the lemon juice, the garlic, the zest, the coriander, the cayenne, and salt to taste. Divide the tomato slices among 6 salad plates, spoon the dressing over them, and let the salad stand at room temperature for at least 30 minutes and up to 1 hour. Garnish each serving with some of the whole tomatoes.