1-1/2 - 2 pounds tomatoes, chopped into small wedges
1 minced garlic clove
3 tablespoons extra virgin olive oil
2-3 tablespoons balsamic vinegar
1 teaspoon of fresh oregano [or 1/2 teaspoon dried oregano]
2-3 scallions, sliced [optional]
Fresh cracked black pepper, to taste
Place tomatoes into a colander set over a large bowl.
Generously sprinkle kosher salt over tomatoes, gently toss and let sit for 20 minutes. This will help drain some excess water from the tomatoes. [You can omit this step]
In another bowl combine the remaining ingredients, except the black pepper, and whisk until combined
Toss tomatoes with this mixture to coat evenly and season with fresh cracked black pepper.