| 2 peak-of-the-season tomatoes | 1 tsp. plus 1/8 tsp. fine sea salt | |
| 2 cups thinly sliced rings of Vidalia onion | 2 Tbsp. extra virgin olive oil | |
| 2 Tbsp. mayonnaise | Dash white pepper | |
| 3 Tbsp. white vinegar | 1 Tbsp. Italian parsley chiffonade | |
| 1 Tbsp. sugar |
Gently rinse the tomatoes with cold water and hand dry. Slice very thin (1/8 inch) and arrange in a circle of overlapping slices.
To make the onion salad: Place the onion, mayonnaise, vinegar, sugar, salt, olive oil, and pepper in a bowl. Toss together and allow to marinate from 20 minutes to 1 hour in the refrigerator.
Place a little nest of the onion salad in the center. Drizzle with some of the marinade from the Onion Salad and sprinkle with parsley and sea salt.