3 to 4 large fresh, ripe tomatoes Salt & pepper to taste 1/2 red onion Fresh oregano, chopped Fresh basil, chopped Extra virgin olive oil Balsamic or red wine vinegar (optional)

Cut tomato into wedges and sprinkle with salt and pepper. Finely julienne the onion. Chop fresh oregano and basil. Toss tomatoes and onions with herbs in a large salad bowl. Drizzle with extra virgin olive oil, toss and let sit 10 minutes. If your tomatoes need a flavor boost, drizzle them with a bit of your favorite balsamic or red wine vinegar.

Serve garnished with sprigs of fresh basil.

Chef Antonio Altieri Tutto Mare, San Diego Converted by Mmconv vers. 1.40