- 1 Creole tomato, sliced
- 1 orange tomato, sliced
- 1 yellow tomato, sliced
- 1 large Bermuda or red onion, sliced
- 1 tsp fresh basil, chopped
- 1 tsp fresh oregano, chopped
- olive oil
- Steen's Cane Vinegar
- salt and black pepper
- Louisiana Gold Pepper Sauce
Slice tomatoes 1/4-inch thick. Slice onion 1/8-inch thick and separate.
On a 10-inch platter, arrange sliced tomatoes and top with onions.
Sprinkle on fresh basil and oregano. Top with olive oil and vinegar.
Season to taste using salt, pepper and Louisiana Gold.