Create other versions of this salad by adding crumbled feta or goat cheese, Kalamata olives, or sliced cucumbers.
Makes 4 servings
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4 medium tomatoes, cut into 1/4-inch-thick slices
1/4 small red onion, thinly sliced
2 tablespoons chopped fresh oregano
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Layer tomato and onion slices on a serving platter. Sprinkle evenly with chopped fresh oregano.
Whisk together oil, vinegar, salt, and pepper. Drizzle evenly over tomato and onion slices. Let stand 10 minutes before serving.