3/4 lb. plum tomatoes, quartered lengthwise
1/2 sm. red onion, thinly sliced
2 tbsp. chopped fresh basil or 2 tbsp. dried basil leaves
2 tbsp. red wine vinegar
2 tbsp. olive oil
1 sm. clove garlic, minced
1/8 tsp. freshly ground pepper

In medium bowl, combine salad ingredients, mixing well. Refrigerate. Toss salad just before serving. Makes 4 servings.