Slice the tomatoes about 5 mm thick (vertically or horizontally, whichever works best for you). Cut the onion in half and then slice about 3 mm thick.
Layer the tomato and onion slices.
Put the ● ingredients in a bowl and mix well. Drizzle the vegetable oil little by little while mixing to make the dressing. Pour on the stacked tomato and onion, and chill thoroughly.
When the onions are wilted, the salad is ready to eat.
Story Behind this Recipe
My mother made this for me a lot. My husband loves it too.
It's best made in advance (e.g.: made at lunchtime for dinner), so that you can let it rest in the refrigerator for a sufficient amount of time to let it get really cold and have the flavors settle in.