Ingredients:

  • 2 lbs mixed ripe tomatoes
  • 1/2 tsp sea salt
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh basil leaves
  • 2 tbsp fresh flat-leaf parsley, chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Slice the tomatoes into uneven wedges or thick rounds. Place them in a colander over a bowl and sprinkle with sea salt. Let them sit for 10 minutes to draw out excess water and intensify the flavor.
  2. In a small jar or bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, and black pepper. Shake or whisk vigorously until the dressing is emulsified and slightly thickened.
  3. Transfer the drained tomatoes to a large bowl. Add the sliced red onion, torn basil, and chopped parsley.
  4. Pour the dressing over the vegetables and fold gently with a spoon to avoid crushing the tomatoes. Let the salad rest for 10 minutes at room temperature before serving.