Marinate for 20 minutes to 1 hour
2 peak-of-the-season tomatoes
2 cups thinly sliced rings of Vidalia onion
2 tablespoons mayonnaise
3 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon, plus 1/8 teaspoon fine sea salt
2 tablespoons extra virgin olive oil
Dash of white pepper
1 tablespoon Italian parsley chiffonade
Gently rinse the tomatoes with cold water and hand dry. Slice very thin (1/8 inch) and arrange in a circle of overlapping slices.
To make the onion salad: Place the onion, mayonnaise, vinegar, sugar, salt, olive oil, and pepper in a bowl. Toss together and allow to marinate from 20 minutes to 1 hour in the refrigerator.
Place a little nest of the onion salad in the center. Drizzle with some of the marinade from the Onion Salad and sprinkle with parsley and sea salt.