Ingredients
| 2 teaspoons wine vinegar, red or white | |
| 4 tablespoons extra virgin olive oil | |
| 1 red onion, thinly sliced | |
| 6 medium kumato tomatoes, chopped | |
| 1 cup purple basil leaves |
Instructions
| 1. | Whisk together the vinegar and olive oil in a bowl and season with salt and freshly ground black pepper to taste. |
| 2. | Soak the onion in a bowl of cold water for 10 minutes. |
| 3. | Drain well. |
| 4. | Combine the drained onion on a platter along with the tomatoes and top with the basil leaves. |
| 5. | Toss with the dressing just before serving. |
Recipes & food styling Fiona Smith, Photography Aaron McLean, Styling Sara Black
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