Slice each tomato in half. Remove tough stem parts. Working with a very sharp knife, slice each tomato half into thin wedges. Slice the onion into razor-thin semirounds and feather over the tomatoes. Whisk together oil and vinegar and pour over the vegetables. Season with salt and generously with pepper, and toss. In Caucasian cuisine this salad is a traditional accompaniment to kebobs and roast meats. Perhaps unusual for western eating habits, this dish is served together with the meat, rather than as an appetizer or an after-meal salad.


  • 6 tomatoes
  • 1 large white onion, peeled
  • 1/2 cup unfiltered sunflower oil
  • 1/3 cup plain vinegar
  • salt and freshly ground black pepper to taste