I learned this simple late-summer delight from my father. It responds well to different varieties of heirloom tomatoes.
- Slice the onion very thinly and mix with the oil and sea salt.
- Slice the tomatoes into strips. Discard the seeds and juice.
- Toss the tomato strips with the olive oil mixture.
- Garnish with fresh oregano and a few leaves of basil if you have it.