Ripe tomatoes, sharp red onion and oregano come together in a simple salad with a bright splash of red wine vinegar. Give it ten minutes to release some juices; it’s delicious with grilled fish, bread or a summer meal.
This salad is all about tomatoes that are firm enough to cut into wedges and ripe enough to have plenty of aroma and flavor. Tomatoes are available out of season in the Netherlands, but locally grown tomatoes are usually at their best in summer. Choose different colors if you like, as long as the tomatoes are about equally ripe. Very soft tomatoes are less suitable: they fall apart more easily and make the bowl watery.
Red onion adds a fresh, peppery counterpoint to the sweet tomatoes. Slice the onion thinly so its flavor is spread throughout without every bite tasting mostly of onion. Red wine vinegar brings acidity, while olive oil softens the sharpness and turns the tomato juices into a light dressing. Don’t use a lot of oil: the juices released as the salad rests are an important part of its flavor.
Oregano gives the salad a herby, slightly woodsy note. Dried oregano is convenient and goes well with the simple dressing; rub it between your fingers over the bowl to release its aroma. Fresh oregano works too: use about a tablespoon of finely chopped leaves. The flavor will be greener and milder. Salt helps the tomatoes release moisture, so taste the salad again after its short rest before adding more.
Cut the tomatoes into sturdy wedges with a sharp knife and toss them gently. This keeps the pieces intact and stops the salad from turning into a bowl of purée. Ten minutes is usually enough to draw out some juices while the tomatoes keep their shape. Waiting longer can make the salad limp, so it’s best to make it just before eating and serve it at room temperature for a pronounced tomato flavor.
Serve the salad alongside grilled fish, sautéed zucchini or other simple summer dishes, where its bright acidity provides a good counterpoint. It’s also practical with bread: use a sturdy piece to soak up the tomato juices. If you’re serving it as part of a larger meal, keep the rest of the plate simple so the ripe tomatoes, oregano and onion remain distinct. This is a contorno, a side dish that complements a meal without taking center stage.
Cut the tomatoes into sturdy wedges and place them in a large bowl.
Peel the red onion and cut it into thin half-rings. Add it to the tomatoes.
Sprinkle the oregano and salt over the salad. Add the red wine vinegar, olive oil and a few grinds of black pepper.
Toss gently and let stand for 10 minutes so the tomatoes release some juices. Toss once more and serve immediately.
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