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 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 basil, and toss into salad just before serving.
