In a medium bowl combine onion, vinegar, salt and pepper. Let stand for 15
minutes. Whisk in olive oil.
Stir in tomato and basil. Refrigerate for at least 1 hour. Season with
more salt and pepper, if desired.
Thoroughly mix before using. Serve at room temperature, 1-2 Tbs per
serving.
Makes about 1 1/3 cups. Great as a topping for baked potatoes, salads or
as a marinade over fresh-cut vegetables.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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