From: Rosalind Creasy

Serves 4

This recipe is a regular summer feature on the menu of John Downey’s restaurant in Santa Barbara when local farmers bring John luscious ripe tomatoes and fragrant basil.

Ingredients

Dressing:

2 tablespoons extra-virgin olive oil
4 tablespoons red wine vinegar
1 garlic clove, minced
½ cup (20 g) coarsely chopped fresh basil
Salt and freshly ground black pepper
Garnish: green peppercorns (optional)

Salad:

4 large ripe garden tomatoes, sliced
1 small sweet red onion, thinly sliced

Directions

To make the dressing: Combine the oil, vinegar, garlic, basil, and salt and pepper in a small bowl.

make the salad: Place the tomatoes in a shallow pan. Pour the dressing over the tomatoes and let them sit for about 30 minutes, then remove them with a slotted spoon. Arrange the tomatoes on four serving plates. Divide the onion slices among the plates, garnish with peppercorns, and serve.