3 medium red onions
3 tablespoons extra virgin olive oil
salt and pepper
3 ripe tomatoes cored & cut into wedges
10 leaves fresh basil chiffonade
2 teaspoons balsamic vinegar
Cut onions into 1/2" thick rounds. Insert 2 toothpicks into sides of each onion round to keep layers intact on grill. Lay onion rounds on flat pan and brush both sides with olive oil. Season generously with salt and pepper.
Grill onions over medium-hot heat, turning once until lightly charred, about 6 minutes per side. Transfer onions to a cutting board and cool slightly. Remove & discard toothpicks. Cut onion rounds in half and place in serving bowl, stirring to separate layrs. Add remaining ingredients, toss gently and serve.
May be covered and set aside at room temperature for 1 hour.