Creole Tomato Salad

Step 1

Cut each tomato into quarters by slicing it in half lengthwise from top to bottom, then cut each half in half again across the middle. Place the quarters in a large bowl.

Step 2

Slice the red onion in half lengthwise from root to tip, then slice each half crosswise into very thin half-moon shapes, about the thickness of a playing card. Add to the bowl with tomatoes.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots. Set aside in a small bowl.

Step 4

Pour 3 tablespoons of red wine vinegar into a small bowl, then whisk in 3 tablespoons of olive oil and 1 teaspoon of Cajun seasoning until the mixture is uniform and slightly creamy-looking.

Step 5

Pour the vinaigrette over the tomatoes and onions, then use a large spoon to gently toss everything together until the tomatoes and onions are evenly coated, about 1 minute.

Step 6

Let the salad rest at room temperature for 5 minutes so the flavors can blend, then taste a bite and add a pinch of salt and black pepper if needed before serving.