Old School Tomato Salad

I called my guys to the dinner table. Hubby poured a cold drink and brought the salad to the table. He poked at it with his dinner fork.

“What are you doing?” I asked.

“Where is the salad dressing?” No dressing, it’s a tomato salad.

“Where is the lettuce?” No lettuce, it’s a tomato salad.

“What is that green stuff on top?” Celery leaves. Now sit down and eat!

Sometimes that man makes me just a little nuts! I told him earlier we were having a tomato salad with dinner tonight. Tomato salad. I didn’t think further explanation was necessary. Apparently, I was wrong. Do you have one of these guys at home? Don’t you just love them!

Old School Tomato Salad
4 large, ripe tomatoes (softball size)
1-2 large celery ribs, thinly sliced
½ Vidalia onion, thinly sliced
1 teaspoon dried oregano
extra virgin olive oil
1 Pinch flaky sea salt (if you have a salt-cellar, a spoonful or two should be enough)
leafy celery tops

Slice the tomatoes into large wedges. You should be able to get 6-8 wedges per tomato. Place tomatoes into a large bowl.

Using a mandoline, thinly slice celery and onion. Toss into the bowl with the tomato wedges.

Sprinkle the dried oregano over the salad. Season with a couple of pinches of salt. Drizzle olive oil over the tomatoes. A few turns around the bowl should be good.

Add some leafy celery tops. Toss gently to combine.

Chill in the refrigerator for 1 hour, minimum ½ hour. Taste your tomato salad and adjust with more salt and/or olive oil.

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