Instructions: Seed the tomatoes and cut into thin wedges. Place in a colander and leave to drain for 2 hours.

For the dressing, whisk together the olive oil, vinegar, garlic, basil, and oregano.

Transfer the drained tomatoes to a large mixing bowl and toss with the vinaigrette. Salt and pepper to taste. Serve at room temperature.

This recipe yields 10 to 12 servings.

Comments: Neapolitans make this tomato salad with large tomatoes that still have a little green on them.

This recipe uses ripe ones and makes a great salad for a large grill party. At no time should tomatoes be refrigerated.

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