4 ripe garden-fresh tomatoes, rough chopped
3 slices red onion, diced
1 handful fresh sweet basil, washed and cut into long, thin strips (chiffonade)
3-4 tablespoons extra virgin olive oil
2 tsp. salt
Mix all ingredients in a bowl and let sit at room temperature for at least a half an hour, allowing the flavors to combine.
Note from Maria: I never measure ingredients when I make this salad, but offer best-guess measurements here as a guideline. You should experiment with the ingredients to find the amounts appropriate for your own taste buds.