As soon as the season's fresh, young basil plants begin to yield an adequate supply of flavorful leaves, it's time to make the pesto. Once you've accomplished this, the following salad can be assembled at a moment's notice...using only the freshest of summer tomatoes, of course, and the freshest and crunchiest of sweet onions.

Pesto Dressing:
1/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons homemade or store-bought pesto

Salad:
1 pound of sweet onions
1 large (about 3/4 pound) firm, ripe tomato, cored and cut crosswise into 1/4-inch thick slices
Fresh basil sprigs for garnish
Salt and freshly ground black pepper to taste

To make the pesto dressing, in a small bowl, whisk together the olive oil, vinegar, and pesto; set aside.

Cut the onions crosswise into thin slices and separate the rings into a bowl. Pour the dressing over the onions and mix gently.

On 3 or 4 dinner or salad plates, arrange equal portions of the tomato. Top with equal portions of the onions and dressing. Garnish with basil sprigs. Season with salt and pepper.

Yields 4 servings.