Garden fresh tomatoes are best for this salad. I had some nice Tennessee tomatoes to use. I made up this recipe.
Two large tomatoes, cut in wedges then in half
Some fresh basil sliced thin, I had 10 leaves
3 thin slices of Vidalia onion cut in half
1 bunch of trimmed asparagus, cut 1 inch and nuked for 1 ½ minutes then cooled
3 TBS. White balsamic vinegar
1 TBS. Olive oil, I used extra light
A good pinch of coarse sea salt, or kosher salt
A few grinds of a pepper mill
Mix all together and chill for a few hours before serving. My wife and I both loved this salad and a keeper recipe for us. A great salad for summer BBQ.