Ingredients

　　1 cup grape tomatoes, sliced in half lengthwise

　　1/2 small red onion, thinly sliced

　　2 tablespoons red wine vinegar

　　2 tablespoons extra virgin olive oil

　　2 tablespoons thinly sliced fresh basil

　　Kosher salt and freshly ground black pepper

　　Combine the tomatoes, onion, vinegar, oil, and basil in a medium bowl. Season with salt and pepper. Let sit at room temperature for 15 minutes before serving.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.