#Ingredients

2 each Rudy Red Grapefruit (2 lbs)*
6 cups Grape Tomatoes, halved lengthwise
2 each Red Onion, medium, ¼ inch diced (2-2.5 cups)
4 Tbls Extra Virgin Olive Oil
2 Tbls Sherry Vinegar
1 tsp Kosher or Sea Salt
1 tsp Black Pepper, fresh cracked
1/2 cup Basil, fresh, chiffonade
2 bunches Watercress, or 3 cups Spring Mix, or 1 head Bibb Lettuce

Instructions

1. Peel grapefruit. Use sharp knife and segment the natural slices of grapefruit away from the membrane. Cut the segments of grapefruit in half cross-wise. Place in large bowl.
2. Add grape tomatoes, red onions, olive oil, vinegar, & basil. Season with salt & pepper and fold ingredients together. Serve on a bed of watercress, spring mix or bibb lettuce.

#Notes * While segmenting grapefruit, place large bowl under the grapefruit to catch juices. Keep the juices in the bowl when you add the remaining ingredients.