1/2sweet onion(Vidalia, if available), halved and thinly sliced
1-1/2teaspoonschopped fresh oregano leaves
1teaspoonchopped fresh thyme leaves
1/3cupfresh basil leaves, cut into a chiffonade
3tablespoonsextra virgin olive oil
3/4 to 1teaspoonkosher salt, to taste
freshly ground black pepper, to taste
In a medium bowl, toss tomatoes with onions, chopped herbs, olive oil, 3/4 teaspoon kosher salt, and a few grinds of black pepper. Taste for seasoning, adding additional salt and pepper to taste.
Let stand 15 minutes for flavors to meld. Tomatoes will release juices. Gently stir before serving with wedges of crusty bread for dipping. (For best results, serve the salad at room temperature, within 1 hour of tossing it together.)
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.