Ingredients
Salad Ingredients
- 2 to 3 pounds fresh ripe tomatoes, sliced
- ¼ cup peeled thinly sliced red onion
- 1 thinly sliced garlic clove
- 3 chiffonade fresh basil leaves
- 1 tablespoon dry oregano leaves
Dressing
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Coarse salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Arrange Tomatoes: Fan out the sliced fresh ripe tomatoes evenly across a large plate or serving platter, creating a beautiful base for the salad.
- Add Onions and Garlic: Distribute the thinly sliced red onions and garlic cloves evenly over the tomatoes to infuse flavor and texture.
- Drizzle Dressing: Pour the red wine vinegar and olive oil over the layered tomatoes, onions, and garlic, ensuring an even coating to enhance taste.
- Season and Garnish: Sprinkle the fresh basil chiffonade and dry oregano leaves evenly across the salad. Finish by seasoning generously with coarse salt and freshly cracked pepper to taste, then serve immediately.
Notes
- Use the ripest tomatoes available for the best flavor and juiciness.
- Adjust the amount of garlic based on your preference for pungency.
- For a milder onion flavor, soak sliced red onions briefly in cold water before adding.
- This salad is best served fresh but can be chilled for up to an hour before serving.
- Pair this salad with crusty Italian bread or grilled meats for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
