TOMATO AND ONION SALAD

SERVES 4-6

I love tomatoes in any shape, form or presentation. The best way to eat fresh homegrown tomatoes in season is sliced with a little salt and pepper. I've been known to take the first ripened tomato on the vine and eat it over the sink like an apple. Sometimes, I give in and reluctantly share it. This recipe is one of my favorites and is an excellent way to use pre or post-season tomatoes that are not quite as flavorful.

INGREDIENTS

4 large ripened tomatoes, cut into bite-sized wedges

1/2 onion, sliced into bite-sized pieces

Fresh basil leaves, chopped

Salt and pepper to taste

Red wine vinegar or Balsamic vinegar

Olive oil

Mix together the tomato and onion in bowl. Sprinkle with basil, salt and pepper. Drizzle with vinegar and oil. Stir well to combine. Let set at room temperature for about 30 minutes; stir occasionally to blend flavors. Taste and adjust seasonings as needed.

Note: When the tomatoes are very flavorful, the vinegar and/or onions may be omitted.

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