Tomato and oregano salad

Name: Tomato and oregano salad
Ingredients: 4 tomatoes; 1 small white onion (70 g); 3 tablespoons extra virgin olive oil; 1 tablespoon Kotányi white wine balsamic vinegar; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon ground pepper

Salad - Tomato and oregano salad by Crina H. - Recipia

Tomato and oregano salad brings together tomato slices and thin onion rings in a dressing of olive oil and white balsamic vinegar. After resting for 15 minutes, the tomatoes release a little juice, and the dressing stays light, with oregano scattered among the slices. I choose meaty tomatoes that hold their shape when sliced. Preparation: 10 minutes. Cooking: 0 minutes. Resting: 15 minutes. Total time: 25 minutes. Serves: 4. Approximately 127 kcal and 1.5 g protein per serving.

Ingredients

4 tomatoes
1 small white onion (70 g)
3 tablespoons extra virgin olive oil
1 tablespoon Kotányi white wine balsamic vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Slice the 4 tomatoes and cut the white onion into thin rings. 2. Put the vegetables in a bowl and add 3 tablespoons extra virgin olive oil, 1 tablespoon white wine balsamic vinegar, 1 teaspoon oregano, 1 teaspoon salt and 1/2 teaspoon ground pepper. Toss and leave the salad to rest for 15 minutes.

Notes

Store leftovers covered in the fridge and eat them by the next day; the tomatoes will release more juice over time. If you don't have white balsamic vinegar, you can replace it with 1 tablespoon lemon juice, which changes the flavor of the dressing. Choose ripe but firm tomatoes so the slices don't get crushed when you toss them. Very juicy tomatoes can make the salad watery; remove the seedy part before slicing them. If the vinegar tastes too strong, stir another 1 teaspoon of oil into the salad. Thicker slices hold their texture better during the 15-minute rest. To make more servings, I increase the amounts in the same proportion and use a wide bowl so I can toss everything without crushing the slices. I serve it with toast or roast meat, and the leftover juices are great for mopping up with bread.