Name: Tomato Salad
Prep time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 pound ripe tomatoes (mix of heirloom and cherry, sliced or halved); 1 teaspoon kosher salt; ½ small red onion (very thinly sliced); ¼ cup fresh basil (torn); ¼ cup extra-virgin olive oil; 2 tablespoon red wine vinegar; 1 small garlic clove (grated); ½ teaspoon dried oregano; ¼ teaspoon black pepper

Instructions

Salt the tomatoes
Salt the tomatoes:
Arrange 2 pounds sliced and halved tomatoes on a large platter or in a shallow bowl and sprinkle evenly with 1 teaspoon kosher salt. Scatter ½ thinly sliced red onion over the top.
Make the vinaigrette
Make the vinaigrette:
Whisk ¼ cup olive oil, 2 tablespoons red wine vinegar, 1 grated garlic clove, ½ teaspoon dried oregano, and ¼ teaspoon black pepper.
Dress and rest
Dress and rest:
Drizzle the vinaigrette over the tomatoes and let the tomato salad sit for 15 minutes at room temperature so the juices mingle with the dressing.
Serve
Serve:
Scatter ¼ cup torn basil over the tomato salad and serve with crusty bread to soak up the juices.

Tips

This salad is only as good as your tomatoes, so make it in peak summer season with the ripest ones you can find. Never refrigerate fresh tomatoes before using them; cold dulls their flavor and texture. Add fresh mozzarella for a caprese-style salad or diced cucumber and feta for a Greek twist.

Storage

Tomato salad is best enjoyed the day it's made. Store leftovers covered at cool room temperature for a few hours or in the refrigerator for up to 1 day, and bring to room temperature before serving.