Name: Tomato-Basil Salad
Ingredients: 2 large fresh tomatoes (heirloom or beefsteak, thinly sliced); 1/4 cup onion (Vidalia, uncooked & very thinly sliced); 4 teaspoons extra virgin olive oil; 1/2 teaspoon kosher salt (or to taste); 1/8 teaspoon black pepper (freshly ground, or to taste); 1/2 teaspoon fresh oregano (chopped, or 1/4 tsp dried oregano); 20 leaf/leaves basil (fresh, or less to taste)

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Tomato-Basil Salad

Course: Salad

Keyword: basil, tomato

Servings:

Author: Weight Watchers

Ingredients

2 large fresh tomatoes heirloom or beefsteak, thinly sliced
1/4 cup onion Vidalia, uncooked & very thinly sliced
4 teaspoons extra virgin olive oil
1/2 teaspoon kosher salt or to taste
1/8 teaspoon black pepper freshly ground, or to taste
1/2 teaspoon fresh oregano chopped, or 1/4 tsp dried oregano
20 leaf/leaves basil fresh, or less to taste

Instructions

To make each salad, arrange 1/4 of tomato slices on a salad plate and top with 1/4 of onions. Drizzle with 1 teaspoon of oil and season to taste with salt and pepper; crumble a pinch of oregano over top.
Let stand at room temperature at least 10 minutes for flavors to develop. Just before serving, sprinkle with basil. Yields 1 salad per serving.
Be sure to use only ripe — bursting with flavor — tomatoes. If you can't find them (or it’s not peak tomato season), use halved grape tomatoes.
Drizzle with balsamic vinegar if desired.
Turn this salad into a main meal: add some sliced fresh mozzarella or bocconcini and serve over a bed of arugula.