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–+ servings
Beautiful and delicious go hand in hand with this stunningly easy seasonal recipe, and the speedy dish pairs with virtually any summer meal.

Tomatoes in Vinaigrette 

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When I'm in the mood for zhuzhing, I add ⅛ teaspoon of dry mustard or a lightly rounded ¼ teaspoon of Dijon mustard along with the red wine vinegar. Mustard helps to emulsify a vinaigrette, and just a hint of this sharp, tangy ingredient provides subtle balance to the sweet summer tomatoes.
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Prep Time 10 minutes
Total Time 10 minutes
Yield 6 (or 4 for a tomato-loving crowd!)

Ingredients
 

  • 1½ pounds vine-ripened tomatoes (about 4-6 medium; see notes)
  • 2 garlic cloves, pressed or minced (use 3 cloves if you love garlic)
  • ½ teaspoon dried oregano (see notes)
  • 2 tablespoons (30ml) red wine vinegar
  • Kosher or coarse sea salt and freshly ground black pepper
  • ¼ cup slivered red onion (feel free to eyeball this amount; may skip if not a fan)
  • 3 tablespoons (42ml) extra-virgin olive oil
  • Optional: flaky sea salt, slivered fresh basil, and/or snipped fresh chives

Instructions

  1. In a small bowl, combine the garlic, oregano, and vinegar. Set aside.
  2. Sprinkle a lightly rounded ¼ teaspoon salt evenly over a serving plate. Slice the tomatoes (about ¼-inch thick) and arrange them on the plate. Sprinkle with the red onion. (Helpful hint: For more direct contact with the salt and the vinaigrette, I like to use a plate that is large enough to hold at least half the tomatoes in a single layer.) If there is tomato juice on the cutting board, drizzle it into the vinegar mixture. Then sprinkle another ¼ teaspoon salt and black pepper, to taste, evenly over the arranged tomatoes. (I’m generous with the cracked pepper—I’d say I use about ½ teaspoon.)
  3. Whisk the olive oil into the vinegar mixture and spoon it evenly over the tomatoes, scraping out all the garlic and oregano. Sprinkle with flaky salt, basil, and/or chives, if using.

Notes

  • I like the classic, full-bodied flavor of a beefsteak tomato in this recipe but often add a yellow or heirloom tomato and/or a handful of halved cherry tomatoes for variety and visual appeal.
  • Dried oregano works quite well in this recipe, but if you have fresh, feel free to use 1½ teaspoons.
  • Sometimes, I add ⅛ teaspoon dry mustard or a lightly rounded ¼ teaspoon Dijon mustard along with the vinegar for subtle depth to the tangy vinegar. 
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