1/4 Cup Balsamic Vinegar
3 TBSP Water
1 tsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Black Pepper
1/3 tsp Salt
5 Medium Size Tomato
1 Large Purple Onion
1 tsp Dried Oregano
In a cup or jar with a lid, combine the balsamic vinegar, water,
olive oil, dijon mustard, black pepper, and salt.
Cover with the lid and shake well.
Set aside.
Core each tomato.
Cut each tomato into small chunks or 5-6 slices.
Slice the purple onion thinly and seperate into rings.
In a sallow dish, layer the tomato and onion rings.
Sprinkle the oregano over the top of the tomato and onion.
Pour the balsamic vinegar mixture over the tomato and onion.
Cover.
Marinate in the refrigerator for at least 2 hours.
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