4 beefsteak tomatoes (or 4 cups of cherry tomatoes, sliced in half, or a combination)
1 sweet onion, chopped
1/4 cup Ariadne Pure Capers
1 tablespoon dried Greek Oregano
1/4 cup parsley, chopped
Juice of 1 lemon
1/2 cup Ariadne Pure Extra-Virgin Olive Oil
Freshly ground pepper
- Slice the tomatoes over the serving bowl so that none of the juice is lost.
- Add the onion and capers, oregano and parsley and squeeze the lemon over them.
Gently mix in the lemon juice.
- Add the olive oil and toss until thoroughly mixed.
- Add sea salt and pepper to taste.