Tomato Salad Rachael Ray   From Every Day with Rachael Ray August-September 2006 8 SERVINGS 8 plum tomatoes—seeded, quartered and thinly sliced 1 medium red onion, quartered and thinly sliced 1 cup fresh basil leaves, cut into thin strips 1/2 cup flat-leaf parsley (a couple of generous handfuls), chopped 1/3 cup extra-virgin olive oil (EVOO), eyeball it Coarse salt and freshly ground pepper In a medium bowl, toss together the tomatoes, onion, basil and parsley and dress with the EVOO. Season to taste with salt and pepper.

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