Alden's Kicked Up Simple Tomato Salad

This is a simple salad that pairs well with any meal. It's best when tomatoes are in season and at the peak of ripeness.

Ingredients

One-fourth cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
One-eighth teaspoon salt
10 turns cracked black pepper
1 cup thinly sliced Vidalia or other sweet onions
3 to 4 Creole or heirloom tomatoes, ripe but not too soft and cut into 8 pieces each
One-fourth cup crumbled blue cheese
1 quart assorted lettuces

In a salad bowl, combine one-fourth of the olive oil, the balsamic vinegar, salt and pepper. Add the onions, tomatoes and toss until they are evenly coated. Refrigerate for 20 to 30 minutes. When you're ready, add the blue cheese, the lettuce, the remaining olive oil and season, if you like, with more salt and pepper.