Watercress
Tomatoes
Onions
Red Wine Vinegar
Olive Oil
Salt

Wash watercress and tomatos. Pull off excess stem and place in bowl (after briefly drying). Then, slice tomatoes and add to bowl. Take the onion and cut it into slivers, only about a quarter of an onion and add to bowl. Then, sprinkle salt over top (like Armenian salad). Drizzle vinegar (slightly more) and olive oil over the top. Toss and let sit in fridge for about 10 minutes.