For the dressing:

• 2 tablespoons extra-virgin olive oil
• 4 tablespoons red wine vinegar
• 1 garlic clove minced ½ cup coarsely chopped fresh basil
• Salt and freshly ground black pepper
• Garnish: Green peppercorns (optional)

For the salad:

• 4 large ripe garden tomatoes, sliced
• 1 small sweet red onion, thinly sliced

To make the dressing:

Combine the oil, vinegar, garlic, basil, salt and pepper in a small bowl.

To make the salad:

Place tomatoes in a shallow pan. Pour the dressing over the tomatoes and let sit for about 30 minutes, then remove them with a slotted spoon. Arrange the tomatoes on four serving plates. Divide the onion slices among the plates, garnish with peppercorns and serve. Serves 4.