Salting the tomatoes ahead of time not only makes them more tender, but also draws out some of their moisture, making a vinaigrette that seasons the entire dish.
1 lb assorted heirloom tomatoes
3 tablespoons toasted sunflower seeds
1/4 very thinly sliced yellow onion
1 tablespoon fresh oregano
1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
2 teaspoons sea salt
Cut the tomatoes into 1 inch pieces and combine in a bowl with the thinly sliced onion, salt, and vinegar. Cover the bowl with plastic wrap and marinate in the refrigerator for 1-2 hours. Place the tomatoes and their liquid in a serving bowl and garnish with the sunflower seeds, oregano, olive oil and more salt to taste.