The original recipe came from an old Good Housekeeping Cookbook. It used only dried oregano, no basil, and, of course, you can't have tomatoes without BASIL. I added the fresh basil and also like to use fresh Mexican Oregano, which I now have in my herb garden. It adds a little "zip" to the taste. I also use the sea salt and seasoned pepper rather than just plain salt and pepper. It makes it healthier and tastier. You could also use a sugar substitute to replace the sugar; however, it's not quite the same. —Sharon Lorfing
red wine vinegar
dried oregano leaves OR 1 1/2 t. fresh oregano, snipped (I grow Mexican Oregano, which when used adds a wonderful "zing")
fresh basil leaves, snipped. Experiment with different varieties of basil.
Slice or cut into wedges unpeeled, fresh heirloom tomatoes or tomatoes of your choice (not Romas, though...not juicy enough) and put into a large mixing bowl.
Mix all other ingredients for the "herbed dressing" and stir until sugar and salt are dissolved a little. Pour over tomatoes and stir gently to mix herbed dressing with tomato juices. Serve immediately or within 30-45 minutes at room temperature. Tomatoes always taste best if NOT refrigerated.
Many times I double the ingredients for the dressing and make twice as much. You may need more depending upon the size of your tomatoes and how juicy you want your salad. Enjoy! It's sunshine from your garden!