1. Cut tomatoes into large 1-2" dice & place in bowl.
2. Finely slice 2 Tbsp. onion, mince 2 cloves garlic, and tear 1 C. fresh basil roughly by hand. Do not cut basil with knife, or leaves will turn brown on the edges.
3. Add kosher salt, black pepper, olive oil and balsamic vinegar to tomato mixture. Stir.
4. Sprinkle Parmesan Cheese over the salad. Cover & refrigerate 30 minutes before serving. Dish can be served cold or at room temperature.