This salad reminds me of my Italian mother-in-law. This is my version of a salad that was on her table every Sunday during the warmer months. My husband loves it. This salad is best enjoyed with a crusty bread roll, used to soak up the delicious tomato juices. In fact, my husband says the juice is the best part!
Fresh, ripe tomatoes, diced
White onion, diced
Fresh basil, finely sliced
Fresh oregano, finely sliced (optional)
Dried oregano - this is essential!!! Use 1/2 teaspoon for every 3 tomatoes you use.
Extra virgin olive oil
Balsamic vinegar (optional)
Salt and pepper to taste
Combine all ingredients and toss together.
This salad is aaaaaallllll about the juice, which is soaked up with fresh crusty bread. So it can be made a few hours before it is served and kept in the fridge.