Summer Tomato Salad

A plated tomato salad
Prep Time: 
5 minutes
Number of Servings: 
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
  • 12 cup extra-virgin olive oil
  • 13 cup balsamic vinegar
  • salt and pepper, to taste


  1. Core the tomatoes and cut them in quarters or eighths.
  2. Add onions, basil, olive oil and vinegar. Toss.
  3. Salt and pepper to taste. Serve with bread for dipping.