A simple Mediterranean salad where ripe tomato takes center stage. Crisp onion, olives, and a light olive oil, vinegar, and oregano dressing turn a few ingredients into a juicy, refreshing side dish that is remarkably easy to keep eating.
Cut the tomato into medium wedges or large chunks, slice the white onion very thinly, and halve the green olives. Transfer everything to the mixing bowl, taking care not to crush the tomato so its juices stay mostly inside the pieces.
Add the vinegar and salt and toss gently a few times; then add the olive oil, dried oregano, and ground black pepper. Toss for 20 to 30 seconds, until the tomato looks glossy, the onion remains
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