This is the perfect summer starter. It encompasses the flavors of summer perfectly, and must be made with your best summer tomatoes to really taste its best. I had multi-colored tomatoes to hand, which looked pretty on the plate, but any ripe and luscious tomatoes will do.
More than a precise recipe, this is more of a list of suggestions as this is very much a recipe based on taste preferences in terms on onion and basil quantities for example. It is visually stunning and delicious and I predict that you will make variations on this over and over again until the fall.
You will need ripe tomatoes, sliced or cut into eighths, depending on your preference.
Salt them and add freshly ground pepper, liberally.
Sprinkle with the vinegar of your choice, mine was red wine vinegar. Let thfe tomatoes sit or 10 minutes.
Then add as much basil and red onion as you like and drizzle the whole thing with the very best olive oil that you have.
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