If using the onion, place in a medium bowl and cover
with cold water. Set aside for 30 minutes.
- Meanwhile, in a large bowl, toss the tomatoes with the
salt. Transfer to a colander or strainer set over a large
bowl and set aside for 30 minutes. - Combine the vinaigrette with 2 tablespoons of the juices
from the tomatoes in a large bowl and whisk to combine
(discard any remaining juices). Whisking constantly,
slowly add the olive oil in a steady stream to emulsify.
Drain the onions, if using, and add to the bowl. Add the
tomatoes, cheese, and basil, season with plenty of
pepper, and toss to combine. Serve.
nandana
(Nandana)
#1