Heat olive oil in a small skillet over medium-high heat. Add the garlic and cook each side until lightly golden and crispy. About 3 to 4 minutes total. Remove from heat and add oregano.
While the oregano oil is cooling place tomatoes in a small mixing bowl. Season with salt and pepper. Add the balsamic vinegar and toss to combine. Start with 1/4 teaspoon of kosher salt and salt to taste from there.
Pour the oregano and garlic oil over the tomatoes and toss to combine. Serve immediately.
This summer tomato salad is best served immediately so the garlic stays crispy. However, leftovers still rock and the salad will keep 2 to 3 days covered in the fridge.
Tomato Salad with Fried Garlic https://www.peelwithzeal.com/tomato-salad-with-crispy-garlic/