Balsamic Vinaigrette, Onions, Tomatoes, Herbs
Wash, pat, dry, and cut the tomatoes into eight slices per tomato. Finely slice red onion using a mandolin slicer.
Pour the Balsamic Vinaigrette over the tomatoes and onions. Mix well and refrigerate for 4 to 6 hours to marinate.
Add fresh herbs and season with salt and pepper before serving.