Tomato Salad

I learned this simple late-summer delight from my father. It responds well to different varieties of heirloom tomatoes. 

In southern Italy, where this recipe originated, they use the famous sweet Red Onions of Tropea. Those are indeed very mild and sweet, and they are unavailable in New England.

Instead of using supermarket red onions, I use Vidalia onions, which I find nearly as mild and sweet even if they lack the red color. 

Use a good quality olive oil, and if you cannot get fresh oregano, use dried oregano but infuse it in the oil for an hour or so before serving.