2 lg. summer slicing tomatoes
3 cloves of garlic
1 onion
10 fresh basil leaves plus 1 stem of leaves (for garnish)
Salt & pepper to taste
1/2 c. virgin olive oil
1/2 c. Italian red wine vinegar

On the bottom of a platter, sprinkle with oil and vinegar, slice tomatoes thinly. Make one layer of tomatoes, sliced garlic and 4 basil leaves that you have bruised, add salt and pepper and sprinkle with oil and vinegar. Repeat for second layer. Again, add oil and vinegar and arrange the balance of leaves over the top. Add onion in slices throughout or chopped. Leave at room temperature (covered) with plastic wrap for at least 2 hours for the oil and vinegar to soak in tomatoes. Then refrigerate until ready to serve.