INGREDIENTS 

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• 1 Pint of Top Mix Tomatoes 

• ½ cup chopped red onion (about ½ small red onion)

• ¼ cup thinly sliced fresh basil and/or small basil leaves (or substitute parsley, dill and/or chives)

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons thick balsamic vinegar* or balsamic glaze

• 1 tablespoon salt 

• 1 tablespoon pepper

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DIRECTIONS  

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• First, fill a small bowl with ice water and add the chopped red onion (soaking the onion will tame its intense flavor and make it more crisp). Set aside as you prep the remaining ingredients.

• Add tomatoes, onions to bowl and mix. 

• Drizzle the olive oil over the salad, followed by the balsamic vinegar. Sprinkle the salt and several twists of black pepper on top. Serve promptly. This salad is best consumed within a couple of hours, but leftover salad will keep in the refrigerator, covered, for 3 days.