This is the salad Gaby serves for dinner with Matt.
Slice 2 large beefsteak tomatoes, about ¼ inch thick. Set aside.
Thinly slice 2 large onions, preferably Vidalia onions. Set aside
Make a dressing with ¼ cup wine vinegar, 3 teaspoons sugar, 2 tablespoons fresh basil, chopped (3 teaspoons dried), 2 teaspoons fresh tarragon, chopped (1 teaspoon dried),
1 sprig fresh oregano chopped (1 pinch dried). Drizzle in ¼ cup olive oil, stirring until emulsified. Add salt and pepper to taste.
Layer tomatoes alternately with onions, drizzling dressing between layers.
I’ve substituted cherry tomatoes and chopped onions when beefsteak tomatoes are out of season.
Thx