TOMATO SALAD

Serving 4

2 tablespoons extra-virgin olive oil
½ teaspoon plus ⅛ teaspoon kosher salt, divided
⅛ teaspoon plus dash fresh pepper, divided
¼ cup diced red onion
4 medium tomatoes, sliced
¼ cup fresh basil leaves, sliced
8 kalamata olives, sliced (optional)

Combine olive oil, ½ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Add onions and marinate for 10−15 minutes. Meanwhile, layer the tomato slices on a serving plate. Pour the marinade over the top of tomatoes and sprinkle with additional salt and pepper. Top with fresh basil and sliced olives, if desired. — From Julie Kolpin


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