Tomato & Onion Salad

• 4-6 ripe tomatoes, cored and sliced 1/4-inch thick
• 1 large sweet onion, peeled and sliced very thinly, then separated into rings
• 4 teaspoons red wine vinegar, or Balsamic vinegar
• 4 tablespoons extra-virgin olive oil
• 4 ounces Gorgonzola or bleu cheese, crumbled
• Freshly ground black pepper
• Fresh basil or parsley, for garnish (optional)

Arrange tomato slices on each of four salad plates or a large serving platter. Scatter onion rings on top of tomatoes, then sprinkle with vinegar. Drizzle olive oil over and top with the crumbled Gorgonzola or bleu cheese. Season with black pepper, and garnish with basil or parsley. Best served at room temperature.

Serves 4