I happen to have some fresh oregano growing in my garden and it added a beautiful herby flavor to the juicy tomatoes and crunchy onions. I didn't let the salad marinate for an hour because we were hungry and I'd spent the majority of the afternoon dealing with the latest tantrum of Wilma the Knee. Wilma the Knee is starting to be a real downer. So even without the time spent letting the flavors mingle this is a light and excellent salad. I will be making it again when my tomatoes ripen in the garden. Or really whenever it's a hot muggy day like today and I want a salad.
Incidentally, The Complete Book of Greek Cooking, states that "olive oil is used as a dressing on both vegetables and salad green. It is combined with either lemon or vinegar. Fresh herbs, mainly dill, mint, and oregano, are often used in salads and dressings." See? This book not only has fabulous recipes, it also provides an insight into traditional Greek cooking.
Tomato Salad (Domatosalata)
Straight from The Complete Book of Greek Cooking (because I'm learning about Greek food and I'm not quite at the stage where I'll be experimenting with it yet.)
2 medium onions
1 Tbsp salt
5 to 6 tomatoes
2 tsp torn fresh oregano leaves
1/4 cup olive oil
salt to taste
Cut onions in half and slice thin lengthwise. Sprinkle slices with 1 Tbsp salt, cover with cold water, and soak for 5 minutes. Drain.
Cut tomatoes into small pieces. Add onion slices, oregano, olive oil and salt. Toss lightly. Let salad marinate at least 1 hour before serving.