2 large, heirloom or beefsteak, thinly sliced
¼ cup(s), sweet-variety, very thinly sliced
4 tsp, extra-virgin
½ tsp, or to taste
⅛ tsp, freshly ground, or to taste
½ tsp, chopped, or 1/4 tsp dried oregano
20 leaf/leaves, fresh, or less to taste
- To make each salad, arrange 1/4 of tomato slices on a salad plate and top with 1/4 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 flavors to develop. Just before serving, sprinkle with basil. Yields 1 salad per serving.