Ingredients:

  • 2 lbs Roma or Vine-ripened tomatoes, cut into wedges
  • 1 medium (150g) red onion, thinly sliced into half-moons
  • 1 cup (150g) English cucumber, sliced
  • 1/2 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) red wine vinegar
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (2g) dried oregano
  • 1 clove (5g) garlic, minced

Instructions:

  1. Slice the tomatoes into uniform wedges and the red onion into thin half-moons.
  2. If using cucumber, slice into thin rounds.
  3. Place all vegetables into a large glass bowl and toss gently to combine.
  4. Combine the vinegar, sugar, salt, pepper, oregano, and minced garlic in a small jar or bowl.
  5. Whisk vigorously or shake until the sugar is completely dissolved and the dressing smells fragrant.
  6. Slowly stream in the olive oil while whisking to create a stable emulsion.
  7. Pour the dressing over the vegetables and toss gently using a folding motion to avoid crushing the tomatoes.
  8. Let the salad sit at room temperature for 15 minutes to bloom.
  9. Transfer the salad to the refrigerator for another 15-30 minutes, stirring once halfway through to ensure even coating.