3 large beefsteak tomatoes, preferably vine ripened, cut into 4 thick slices
1 large Vidalia or other sweet onion, peeled and cut into 8 slices
16 fresh basil leaves
16 fresh mint leaves
Freshly ground black pepper to taste
2 tablespoons balsamic vinegar
4 tablespoons Filippo Berio Extra Virgin Olive Oil
1 tablespoon minced fresh garlic
1 teaspoon sugar
¼ teaspoon salt

Place 4 slices of tomato on a work surface and top each with 1 slice of the onion. Place 2 basil leaves and 2 mint leaves on top of each onion layer and sprinkle with the pepper. Place 1 tomato slice on top of the mint and basil, and then repeat with layers of the onion, basil, mint, and pepper. Place a final slice of tomato on top of each Napoleon, and skewer with 2 toothpicks each (one towards each end) to hold them together.

Prepare the balsamic vinaigrette by thoroughly whisking together the vinegar, olive oil, garlic, sugar, and salt in a mixing bowl. Slice each Napoleon in half and arrange on a serving plate in a “V” shape to display the interior layers. Remove the toothpicks and drizzle each Napoleon with 1 tablespoon of the vinaigrette.