Tomato and Onion Salad is one of those salads that seems too good to be true. A short list of ingredients pair up with an even shorter list of ingredients for a dressing, creating a salad you’ll want to make throughout the tomato season.

There are a hundred and one ways to eat a tomato, but this Tomato and Onion Salad is one of those recipes that enhances and doesn’t hide the main star ingredient. 

The salad starts with making a quick dressing. Olive oil, vinaigrette, and dried oregano are whisked together. You can use a variety of dried herbs, but oregano gives a subtle but satisfying earthy contrast and doesn’t overwhelm the tomato in the same way like rosemary would.

Then, the tomato wedges and thin onion slices are mixed with the dressing. For a more complex flavor, you can let the salad marinate in the fridge for an hour or so before serving.

A bite of this Tomato and Onion Salad is like tasting the warmth of summer with the long lingering days. The tomato’s juiciness is enhanced by the vinaigrette alongside a bit of salt and pepper. 

The onion, while raw, is thinly sliced in such a way that it’s not spicy nor intense. Instead, the onion has a mild softness that enhances the natural sweetness of the tomatoes. With this salad recipe, simple doesn’t have to be subdued.