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Tomato, Basil, and Red Onion Salad

  • Servings: 18


  • 5 large ripe red tomatoes, sliced crosswise into 1/4-inch-thick slices
  • 2 large red onions, thinly sliced crosswise
  • 1/3 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Basil leaves, for garnish


  1. Arrange alternating slices of tomatoes and onions on a serving platter. Drizzle with vinegar and oil. Season with salt and pepper. Garnish with torn basil leaves.

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