Inspired directly from: Salade de tomates facile MAIS originale par JP Vigato
Comment: The chef peels his tomatoes, me not, I think that the skin, in a salad, is part of the tomato. Don't forget to remove the hard part of the tomato where the stem was attached. For herbs, use what you have, even none gives an excellent result.
4 to 5 tomatoes
2 green onions (white or red variety)
parsley, chervil, basil and tarragon (opt - whatever you have on hand)
vinegar (wine, cider)
Cut the tomatoes into thin slices, and place them, spreading them out a little on a dish.
Sprinkle generously with coarse salt.
Season with pepper and sprinkle with the vinegar.
Chop the stems of the onions and spread over the tomatoes.
Very finely chop the white (or red) part, break apart the slices and distribute over the tomatoes.
Distribute the coarsely chopped herbs on the dish.
Refrigerate for 1+ hour.
When removing from the refrigerator, carefully remove excess water from the tomatoes.
Drizzle generously with olive oil before serving.