Prep time 5 minutes | Serves 4
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
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.