Fall Tomato Salad with grapes
4 ripe heirloom tomatoes
1 medium red onion, split, sliced, marinated with 1 tablespoon red wine vinegar
2 tablespoons minced basil
ONE HALF TO THREE QUARTERS cup red wine grapes
4 tablespoons extra virgin (Castello di Ama)
1 cup croutons (stale bread cubed, sautéed with minimal extra virgin in a cast iron pan)
Cut tomatoes in half, remove core, and squeeze juice and seeds in a sieve over a bowl. Smash seeds in sieve to remove all juice, then discard seeds. Cut tomatoes into bite-sized pieces and place in a serving bowl. Add tomato juice, onion and vinegar, basil, grapes, extra virgin and salt. Marinate as long as you want. Add croutons before serving.