¾ lb plum tomatoes, quartered lengthwise
½ small red onion, thinly sliced
2tbsp chopped fresh basil or 2tsp dried basil
2tbsp red wine vinegar
2tbsp extra virgin olive oil
1 clove garlic, minced
1/8 tsp freshly ground black pepper
In a medium bowl, combine the all the ingredients, tossing well to coat. Refrigerate.
Toss the salad just before serving.