Garden tomato salad
Instructions:
- To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.
- 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
- Combine the tomatoes and onions in a large serving bowl.
- Drizzle with the olive oil, and sprinkle with the salt and pepper.
- Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop.
- Snip the basil, and toss it into the salad just before serving.
- SERVES 20 TO 25