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servings:

You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.

• 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

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