Ingredients

* 5–6 ripe tomatoes, sliced into thick rounds

* 1 medium red onion, thinly sliced

* ¼ cup extra virgin olive oil

* 2 tablespoons red wine vinegar

* 1 tablespoon balsamic vinegar

* 1 garlic clove, finely minced

* 2 tablespoons fresh parsley, chopped

* 1 tablespoon fresh basil, chopped

* 1 teaspoon dried oregano

* ½ teaspoon sea salt

* ½ teaspoon freshly ground black pepper

* ¼ teaspoon red pepper flakes (optional)

* 1 teaspoon Dijon mustard (optional, for extra flavor)

Instructions

1. Wash and slice the tomatoes into thick rounds. Thinly slice the red onion and separate the rings.

2. Arrange the tomatoes and onion in a shallow serving dish, slightly overlapping the slices.

3. In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic, Dijon mustard (if using), oregano, salt, black pepper, and red pepper flakes until well combined.

4. Stir in the chopped parsley and basil.

5. Pour the dressing evenly over the tomatoes and onions, ensuring every slice is lightly coated.

6. Cover and refrigerate for at least 30 minutes, allowing the vegetables to absorb the flavorful marinade.

7. Before serving, gently spoon some of the dressing over the top again and garnish with additional fresh herbs and freshly crack