Tomato Salad With Red Onion and Basil

Ingredients

• 4 large ripe tomatoes (about 1 1/2 to 2 pounds)
• 1 large red onion, peeled
• 1 teaspoon salt
• ¾ 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)
• ¼ cup shredded fresh basil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    135 calories; 11 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 395 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

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