There’s a time for leisurely cooking, and there’s a time for putting together the quickest meal possible so you can get back outside to the sun, the lake, and the conversation on the back deck. This weekend’s going to be one of the latter: Dave and I will be up at the Farm, and I want to soak up every ounce of the outside. It’ll be a good weekend for this tomato & oregano salad, which is low on ingredients, high in flavour, and super aligned with the season. Tomatoes & oregano? Don’t mind if I do, summertime.
I know, I know – raw onions. But this recipe won’t turn you into a fire-breathing dragon of onion oils. The sprinkling of sugar does some kind of glorious science that mellows them out. The only catch with this salad is that you want to start making it 30 minutes before you want to eat, so the sugar has a chance to works its magic.
Break this salad out with barbequed meats, like we did last weekend at James’s, or beside toasted sandwiches. Chop the tomatoes more finely and serve it on top of toasted, garlic-rubbed bread. Fold leftovers into an omelette with some goat cheese or feta. You have a lot of options, but no bad choices, which is the way all Friday evenings should be. Happy weekend!
Tomato & Oregano Salad
slightly adapted from Fresh
1 small white onion, halved and sliced thinly
1/2 tbsp white sugar
1/2 tbsp white wine vinegar, apple cider vinegar, or what you have
2 tomatoes, or the equivalent of cherry or grape tomatoes
1 small bunch of oregano, leaves only
1. Place the onion in a small bowl, and sprinkle with the sugar. Stir to coat and set aside for 30 minutes.
2. Halve the tomatoes. (If using regular tomatoes, cut each half into quarters.) Season with salt & pepper. Place them in a large bowl with the sugared onions, vinegar, and the oregano leaves. Toss to combine and drizzle with olive oil.