Paleo Caprese Salad

This light, easy-to-make summer salad is a variation of the
traditional mozzarella version. Using fresh, in-season, local
heirloom tomatoes and basil makes up for any flavors one
might miss. Choose your tomatoes based on their smell. A
tomato that imparts a lovely garden scent is sure to taste
the best. SERVES 4

1 large red heirloom tomato, cut into ¼-inch slices

1 large yellow or green heirloom tomato, cut into

¼-inch slices

2 tablespoons extra virgin olive oil

4 large fresh basil leaves, coarsely chopped

1 small red onion, thinly sliced

Freshly ground black pepper, to taste

Arrange tomato slices on a platter, drizzle with olive oil, and
scatter with basil. Cover with onion slices. Add freshly
ground black pepper.

NOTE: This is one recipe in which making extra is not
advised. Refrigerating cut tomatoes tends to leave them