Tomato Salad With Red Onion and Basil

• 4 large ripe tomatoes (about 1 1/2 to 2 pounds)
• 1 large red onion, peeled
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons red-wine vinegar
• 5 tablespoons olive oil or a mixture of olive oil and vegetable oil (safflower or corn oil)
• 1/4 cup shredded fresh basil

1. Cut the tomatoes horizontally into 1/4-inch slices.
2. (Remember that a sharp blade is required to slice very ripe tomatoes.)
3. Arrange the slices, overlapping them slightly, on a large oval or round gratin dish.
4. Cut the peeled onion into 1/8-inch thick slices.
5. Separate the slices into rings and arrange over the tomatoes.
6. Sprinkle with the salt, pepper, vinegar and oil, coating the whole surface as evenly as possible.
7. Sprinkle the shredded basil on top and serve at room temperature.
8. This goes well with a crunchy, crusty French bread.

tomatoes, red onion, salt, freshly ground black pepper, redwine vinegar, olive oil, fresh basil

Taken from cooking.nytimes.com/recipes/3217 (may not work)