- 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 cup extra-virgin olive oil
- 1/3 cup 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.