- 6-8 ripe tomatoes
- 1/2 cup thinly sliced white or yellow onion
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground pepper
- Handful chopped fresh parsley
- Handful chopped fresh cilantro
This salad is deceptively simple. Be sure to use high-quality tomatoes, olive oil, and vinegar for the best flavor. The resting time is absolutely essential, don’t skip it! This can be made up to 24 hours in advance and kept in the fridge. I know! That flies in the face of the usual recommendation to not refrigerate tomatoes. However, the abundant dressing protects the tomatoes and the flavor after a day is out of this world.
Cut each tomato into 4 wedges, then cut each wedge in half horizontally and add to a bowl. Add thinly sliced onion to same bowl.
In a small bowl, whisk olive oil, red wine vinegar, salt and pepper. Pour dressing over tomatoes and onion and toss.
Add herbs and gently toss to combine. Rest before serving for at least 25 minutes. Taste and season with salt and pepper.
Nutrition Information (using 1/2 tsp kosher salt): Serving size: 1/6th of recipe; 130 Calories; 13g Total Fat (2g Saturated); 170 mg Sodium; 4g Carbohydrates; 1g Dietary Fiber; 3g Sugar (0g added sugar); 1g Protein