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1 Spanish or red skinned onion
6 large ripe tomatoes
Pinch each of sugar, salt and freshly ground pepper
1/2 cup Vinaigrette
Fresh chopped herbs (basil or dill, chives and parsley)
Peel and slice onion and separate into rings. Slice tomatoes. Arrange on a large platter.
Sprinkle with sugar, salt and pepper. Pour the vinaigrette over the vegetables.
Scatter herbs on top. Cover with plastic wrap and refrigerate 1-2 hours.
Serves 6.
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1st Keep
 PennyW
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