Ingredients
- 4 large, ripe tomatoes (softball size)
- 1–2 large celery ribs, thinly sliced
- 1/2 vidalia onion, thinly sliced
- 1 tsp. dried oregano
- extra virgin olive oil
- flaky sea salt
Garnish
- leafy celery tops
Instructions
- Slice your tomatoes into large wedges. You should be able to get 6-8 wedges per tomato. Place into a large bowl.
- Using a mandoline, thinly slice your celery and onion. Toss into the bowl.
- Add the dried oregano.
- Sprinkle over a couple pinches of salt and a drizzle of olive oil (a few of turns around the bowl should be good).
- Add some leafy celery tops.
- Toss gently to combine.
- Chill in the refrigerator for 1 hour, minimum 1/2 hour. Taste your tomato salad and adjust with more salt and/or olive oil.
- Serve with lots of crusty bread.