Italian Tomato Salad

The Best of Bon Appetit, 1979

20 minutes — 4 Servings

Ingredients

4	large	beefsteak tomatoes (sliced 1/2-inch thick)
1		sweet red onion (sliced paper thin)
		salt and pepper
4	clove	garlic (minced)
1⁄4	cup	parsley (minced)
2	teaspoon	basil (minced - or 1 tsp dried)
		oil
		red wine vinegar

Instructions

Place layer of tomato slices in 3-quart rectangular dish. Cover with onion. Sprinkle with salt and pepper, some of the garlic, parsley and basil, a light film of oil and a generous splash of vinegar. Continue layering ingredients until all are used. Refrigerate until well chilled.