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This salad is at its best when garden ripe tomatoes are used.

1 large Vidalia onion, sliced
2 large ripe tomatoes, sliced
8 ounces regular mozzarella cheese, sliced
6 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar

1 large clove garlic, finely minced

Freshly ground black pepper

Coarse kosher or sea salt to taste
1/4 cup fresh basil leaves cut into chiffonade (very thin strips)

1. Place sliced Vidalia onions in a bowl of ice water to cover for several minutes. Drain thoroughly on paper towels to absorb excess moisture.
2. On salad plates, arrange the slices of onion, tomatoes and cheese in an attractive overlapping design.
3. Combine the vinegar, garlic, salt and pepper in a small bowl; while whisking constantly, slowly pour into the mixture the olive oil in a small stream until it is fully incorporated and dressing is emulsified.
4. Drizzle the dressing proportionately over the salads and garnish with the basil chiffonade. Serve immediately.

Makes 4 servings.

Tips:

• Be sure to slice the onion, tomato and cheese in unform widths not only for eye appeal, but for best flavor dispertion between the three components.
• You can use slices of fresh mozzarella instead of regular mozzarella.
• Place a tea towel under the bowl while whisking to prevent it from slipping and sliding.
• Other sweet onions such as Walla Walla, Maui Sweet or Texas 1015 can be used also.