Using a very sharp knife slice the tomatoes into small wedges and add them to a serving bowl with the capers.
Slice the purple onion into thin strips or rounds and sprinkle on top of the tomatoes. Add the fresh oregano, dill, chives and basil.
Drizzle the salad with the olive oil and red wine vinegar.
Season with the Fleur the Sel sea salt and gently toss to coat. Allow to macerate at room temperature for 5minutes.
Garnish with the chive blossoms and serve promptly with a few extra flakes of Fleur de Sel on top to your taste.
OPTIONAL: Add vegan feta cheese on top if you desire, I love the one from Follow Your Heart or you can make your own.
Make the Oil-Free Dressing:
Peel the tomato and blend together with the vinegar until smooth. Add a little water if you need to stretch it out then season to taste with sea salt.
If you plan to swap the fresh oregano in the recipe for dry you must be very mindful. The flavor is more intense and can easily overpower the rest of the herbs and tomatoes and greatly alter the taste of your salad.