Ingredients:

  • 2 cups (300g) cherry tomatoes, halved
  • 1 medium (110g) red onion, thinly sliced into half-moons
  • 1/4 cup (15g) fresh parsley or basil, roughly chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 tsp (2g) dried oregano

Instructions:

  1. Slice the red onions into paper-thin half-moons and halve the cherry tomatoes using a sharp knife to prevent them from bursting. Place both in a large mixing bowl.
  2. In a small jar or bowl, combine the olive oil, red wine vinegar, minced garlic, salt, pepper, and oregano. Shake or whisk vigorously for 30 seconds until the mixture is emulsified and opaque.
  3. Pour the vinaigrette emulsion over the vegetables and toss gently using a folding motion to avoid bruising the tomatoes.
  4. Fold in the fresh parsley or basil last to maintain color and serve immediately.