5large ripe red heirloom or beefsteak tomatoessliced thin
1/2cupred onionsliced thin
1Tbspbasilor parsley, chopped
1Tbspextra virgin olive oil
1tspred wine vinegar
2clovegarlicminced
1Tbspblack olives
salt and fresh ground pepperto taste
crusty bread(optional) for serving
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Method
On a serving plate, arrange the tomato slices, add the onions, drizzle with olive oil and vinegar. Season with salt and black pepper. Add some herbs and black olive. Do not refrigerate.