Ingredients

  • 4 large ripe tomatoes, sliced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh basil or cilantro, chopped
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar or fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano (optional)

Instructions

Serve: Remove from the refrigerator, gently toss once more, and serve chilled or at room temperature.

Prepare the tomatoes: Wash the tomatoes and slice them into medium-thick rounds or wedges. Arrange them in a large mixing bowl.

Add the vegetables: Add the finely chopped red onion and minced garlic to the tomatoes.

Add the herbs: Sprinkle in the fresh parsley and chopped basil or cilantro.

Make the marinade: In a small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), salt, black pepper, and oregano.

Combine: Pour the marinade evenly over the tomatoes and gently toss everything together so the tomatoes don’t break apart.

Marinate: Cover the bowl and refrigerate for 30–60 minutes. This allows the tomatoes to absorb the garlic, herbs, and tangy dressing.