A favorite summertime salad.  Use vine-ripened tomatoes and freshly picked basil for best results.  Make it ahead and marinate for several hours.

Ingredients:

• Tomatoes (about one per serving, depending on size)
• A handful of fresh basil leaves
• Garlic cloves, minced (to taste - I use one for every two servings)
• Balsamic vinegar
• Extra-virgin olive oil
• Salt
• Ground pepper

Method

1. Cut tomatoes into quarters or eighths depending on shape and size (I cut plum tomoatoes into quarters, round ones into eighths).  Chop basil roughly and add to tomatoes in plastic or glass container.  Add minced garlic.
2. Pour balsamic vinegar and olive oil (a couple of tablespoons of each) over tomatoes, basil, and garlic.  Season with salt and pepper.
3. Cover tightly and marinate at room temperature for six hours or so.  Do not refrigerate before serving.
4. Serve with crusty bread.

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