Tomato Salad, With Olives and Sardin

• 3 large ripe tomatoes
• 2 cans sardines
• 1 red onion
• 12 black oil-cured olives
• About 4 tablespoons basil leaves, left whole
• Coarse salt and freshly ground pepper
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar (balsamic if possible)

1. Slice the tomatoes and arrange them on a serving plate.
2. Arrange the sardines over the top in a fan shape.
3. Thinly slice the onion and arrange over the top.
4. Add the olives and the basil.
5. Sprinkle with salt and pepper.
6. Dribble on the oil and vinegar.

tomatoes, sardines, red onion, black oil, basil, salt, extravirgin olive oil, red wine vinegar

Taken from cooking.nytimes.com/recipes/10366 (may not work)