Garden Tomato Salad

Name: Garden Tomato Salad
Yield: 25 servings
Ingredients: 11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces; 2 medium red onions, halved lengthwise and thinly sliced into half moons; 1 cup extra-virgin olive oil; 1 tablespoon coarse salt; 2 teaspoons freshly ground pepper; 1 bunch fresh basil leaves, washed well

You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.

Source: Martha Stewart Living, June 2002

Servings

Ingredients

11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces
2 medium red onions, halved lengthwise and thinly sliced into half moons
1 cup extra-virgin olive oil
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
1 bunch fresh basil leaves, washed well

Directions

1. Combine tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip basil, and toss into salad just before serving.