Soppressata and Tomato Salad Recipe

Ingredients

• - 1/2 pound soppressata, sliced thinly
• - 4 medium-sized tomatoes, sliced
• - 1/2 red onion, sliced thinly
• - 1/4 cup fresh basil leaves, chopped
• - 2 tablespoons red wine vinegar
• - 1/4 cup extra-virgin olive oil
• - Salt and pepper to taste