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servings:

We generally find that the tomatoes themselves are acidic enough to impart a light tang to the salad. If you prefer a tangier flavor, add a splash of red wine vinegar, to taste. The salad is best served at room temperature within an hour of being made.

• 1-1/2 pounds heirloom tomatoes, cut into wedges
• 1/2 sweet onion (Vidalia, if available), halved and thinly sliced
• 1-1/2 teaspoons fresh oregano leaves, chopped
• 1 teaspoon chopped fresh thyme leaves
• 1/3 cup fresh basil leaves, cut into a chiffonade
• 3 tablespoons extra virgin olive oil
• 3/4 to 1 teaspoon kosher salt, to taste
• freshly ground black pepper, to taste

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