Tomato Cups

This is the kind of marinated tomato salad that summer kitchens were built for. Five ripe tomatoes, strips of green bell pepper, and onion rings get tossed with a quick oil-and-vinegar dressing seasoned with crushed oregano, basil, salt, and pepper.

The magic is in the chill time. As the salad rests in the fridge, the tomatoes release their juices and mingle with the vinegar and herbs into a brothy dressing you’ll want to spoon up at the bottom of the bowl. Crusty bread on the side for sopping is the only accompaniment needed.

Kitchen Tips

• Use the ripest, juiciest tomatoes you can get your hands on. Pale supermarket tomatoes turn this dish bland; vine-ripened or heirloom transforms it into something memorable.
• Cut the onion rings thin so they soften and lose their bite during the marination. Thick rings stay sharp and overpower the tomatoes.
• Crush the dried oregano and basil between your fingers before adding. The friction releases the volatile oils and dramatically improves the herb flavor.
• Salt the salad right before refrigerating, not after. The salt draws moisture from the tomatoes and creates that signature brothy dressing as it sits.

Variations

• Swap green pepper for red, yellow, or orange bell peppers for a sweeter, more colorful version.
• Add a handful of pitted Kalamata olives and crumbled feta for a Greek-style salad.
• Toss in fresh torn basil leaves at serving time in addition to the dried for layered herb flavor.