Ingredients
Vegetables
- 3 large tomatoes, cut into 6 thinner wedges each
- 1 medium sweet onion, sliced into half moons
Dressing
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar or red wine vinegar
- 1/2 teaspoon dried oregano (or 1 teaspoon for stronger flavor)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Vegetables: Slice the sweet onion into half moons and cut the tomatoes into six thinner wedges each, then place both into a large mixing bowl.
- Make Dressing: In a small bowl, combine olive oil and balsamic vinegar, then add oregano or a blend of dried Italian herbs. Season generously with salt and black pepper to taste, mixing well to combine.
- Toss Salad: Pour the dressing over the tomatoes and onions, tossing everything gently but thoroughly to coat all pieces evenly with the flavorful dressing.
- Finish and Serve: Sprinkle sea salt flakes over the salad before serving to enhance the flavors. Serve immediately for the freshest taste.
Notes
- Use ripe, firm tomatoes for the best texture and flavor.
- Adjust oregano quantity based on your preference for herb intensity.
- Feel free to add fresh basil or parsley to enhance freshness.
- This salad is best served immediately but can be refrigerated for up to 2 hours.
- For a tangier dressing, substitute balsamic vinegar with red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegan
