Wash and slice 2 lbs of tomatoes into 1/4-inch thick rounds.

Thinly slice 0.5 medium red onion.

Whisk together 0.25 cup extra virgin olive oil, 2 tbsp red wine vinegar, 2 minced garlic cloves, 1 tsp Kosher salt, and 0.5 tsp black pepper in a small bowl.

Arrange the sliced vegetables in a shallow dish.

Drizzle the dressing evenly over the top.

Sprinkle 0.25 cup chopped fresh herbs over the dish.

Cover and rest at room temperature for 30 minutes before serving.