Heirloom Tomato Salad

• 8 to 10 small tomatoes, a variety of colors if possible
• 2 cloves garlic, finely minced
• 1/4 cup diced sweet onion or purple onion
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried leaf basil
• 2 tablespoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• 1/2 to 1 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground black pepper
Cut cores from the tomatoes; slice each tomato into 8 to 10 wedges. Combine with remaining ingredients in a large bowl; toss to blend well. Cover and refrigerate for at least 1 hour before serving. Serve on salad greens, if desired.
Serves 6 to 8.
Source: http://southernfood.about.com/od/tomatoes/r/r70622h.htm