Sliced Tomatoes With Blue-Cheese Dressing

• 4 medium ripe tomatoes, about 3/4 pound total weight
• 1 medium-size red onion
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1/4 pound crumbled blue cheese at room temperature
• Salt and pepper to taste
• 1 head Boston lettuce, washed and dried
• 2 tablespoons chopped fresh basil or parsley

1. Core the tomatoes, and cut into thick slices.
2. Peel the onion, and slice.
3. Combine the vinegar, oil, cheese, salt and pepper in a mixing bowl.
4. Blend with a wire whisk (the dressing should be lumpy).
5. Arrange the lettuce leaves, slices of tomatoes and onions on a cold serving plate, alternating them and slightly overlapping.
6. Pour the dressing over all.
7. Sprinkle with the basil, and serve.

tomatoes, red onion, red wine vinegar, olive oil, blue cheese, salt, boston lettuce, fresh basil

Taken from cooking.nytimes.com/recipes/11187 (may not work)