1/4 teaspoon salt
1/4 cup red onion; finely diced
3 tablespoon red wine vinegar
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
1 medium ripe tomato; cut into 1/4- inch pieces
1 tablespoon fresh basil; chopped
In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15 minutes. Whisk in olive oil. Stir in tomato and basil. Refrigerate for at least 1 hour. Season with more salt and pepper, if desired. Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per serving.
Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or as a marinade over fresh-cut vegetables.
From the files of DEEANNE
