To prevent bruising, snip the basil with sharp kitchen scissors rather than cutting it with a knife. You may use any combination of tomatoes; cut cherry tomatoes in half.
Recipe information
Yield
serves 20 to 25
Ingredients
11 pounds (about 33) ripe medium tomatoes, cut into 1-inch pieces
2 medium red onions, halved lengthwise and thinly sliced into half-moons
1 cup extra-virgin olive oil
1 tablespoon coarse salt
2 teaspoons freshly ground pepper
1 bunch fresh basil leaves, washed well
Preparation
Combine the tomatoes and onions in a large serving bowl. Drizzle with the olive oil, and sprinkle with the salt and pepper. Cover with plastic wrap; let stand at room temperature at least 1 hour to allow flavors to develop. Snip the basil, and toss it into the salad just before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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