Prep time 5 minutes | Serves 4
Ingredients:
6 to 8 vine-ripened tomatoes, heirloom varieties suggested
1 medium red onion, sliced into strips
10 to 12 basil leaves,cut into strips
1/2 c. extra-virgin olive oil
1/3 c. balsamic vinegar
salt and pepper, to taste
Preparations:
Core the tomatoes and cut them in quarters or eighths. Add onions, basil, olive oil and vinegar. Toss. Salt and pepper to taste. Serve with bread for dipping.
