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.