Step 1: Soak the Onion
Place the thinly sliced red onion in a small bowl and cover with cold water.
Let it stand for about 10 minutes while you prepare the rest of the salad.
This softens the sharpness of the onion and makes it more delicate in the final dish.

Step 2: Prepare the Tomatoes
Core the tomatoes and slice them into ½-inch-thick half-moons.
Transfer the sliced tomatoes to a large bowl.

Step 3: Add the Herbs and Dressing
Add the chopped fresh herbs to the bowl with the tomatoes.
Drizzle the olive oil and red wine vinegar over the top.
Sprinkle with kosher salt and freshly ground black pepper.

Step 4: Assemble the Salad
Drain the onions well and add them to the bowl with the tomatoes and herbs.
Gently toss everything together until well combined, being careful not to crush the tomatoes.

Step 5: Let It Rest and Serve
Let the salad stand at room temperature for at least 10 minutes, or up to 30 minutes, before serving.
This allows the flavors to meld and the tomatoes to release their delicious juices.
Taste and adjust seasoning with more salt, pepper, vinegar, or oil as needed before serving.

Storage Instructions

Keep Fresh:
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day.
The tomatoes will release more juice over time, so give it a gentle stir before serving.

Make Ahead:
You can prep the onions and slice the tomatoes ahead of time.
Keep them separate and toss with the dressing just before serving to maintain the best texture.

Warm Up:
No reheating needed—this salad is best served cold or at room temperature.