2 large, 1 red and 1 yellow, heirloom or beefsteak, thinly sliced
¼ cup(s), sweet variety, very thinly sliced
4 tsp(s), extra virgin
½ tsp(s), or to taste
⅛ pinch, freshly ground, or to taste
½ tbsp(s), chopped, or 1/4 tsp dried oregano
20 tbsp(s), fresh, or less to taste
- To make each salad, arrange 1/4 of tomato slices on a salad plate and top with1/4 of onions. Drizzle with 1 teaspoon of oil and season to taste with salt and pepper; crumble a pinch of oregano over top.
- Let stand at room temperature at least 10 minutes for flavours to develop. Just before serving, tuck about 5 basil leaves under the tomatoes. Yields 1 salad per serving.