Tomato, Onion, and Anchovy Salad
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INGREDIENTS 3 large ripe tomatoes 2 large red onions 16 anchovy strips Italian Salad Dressing Slice tops and bottoms off tomatoes and cut center portions into 4 slices, approximately 1/2-inch thick. Slice tops and bottoms off onions and cut centers into 1/4-inch slices. Lay 3 tomatoes on each salad plate. Place onion slices over, then top with anchovy strips. Spoon dressing over and refrigerate for at least 1 hour before serving. ITALIAN SALAD DRESSING 1 cup olive oil 5 tablespoons red wine vinegar 1 teaspoon oregano 1 teaspoon minced garlic Salt and pepper Mix all the ingredients together well. Let the dressing sit in the refrigerator for a day. NOTES - With tomatoes and onions, the center slices look much better on the plate. The key to this salad is twofold: good ingredients - especially good and ripe tomatoes - and allowing the salad to marinate in the dressing for a few hours so that all the flavors mingle.