Garden Tomato Salad

• 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

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

tomatoes, red onions, extravirgin olive oil, coarse salt, freshly ground pepper, fresh basil

Taken from www.epicurious.com/recipes/food/views/garden-tomato-salad-392338 (may not work)