Tomato & Onion Salad

  • 2 large (beefsteak) tomatoes
  • 1 medium red or white onion
  • 1/4 cup olive oil
  • 2 tsp. oregano leaves
  • 1 tsp. salt

Cut tomatoes into 1/2 inch thick slices.

Thin-slice the onion.

Place vegetables in alternate layers in a shallow bowl.

Mix together olive oil, oregano and salt.

Pour over vegetables. Serves 4–6. 

–Phyllis Adams

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