2-3tomatoesripe, about 1.5 pounds, cut into chunks
2-4tablespoonsolive oilextra virgin
1teaspoonred wine vinegar
3-4sprigsbasilfresh
Kosher salt to taste
Instructions
Wash the tomatoes.
Trim the stem ends and cut them into chunks.
Transfer chopped tomatoes to a large bowl.
Add olive oil, red wine vinegar and salt to taste.
Toss gently together.
Add freshly torn basil leaves and transfer to a serving platter.
Set aside for 5 minutes for the flavors to blend and then serve with Italian crusty bread.
Notes
The best time of the year to make this salad is during the peak of summer when local tomatoes are in season and available. These tomatoes usually ripen on the vine and not with chemicals.
Use a good quality olive oil. You will taste the difference it makes.
Do not remove the juices which are extracted from the tomato as there is so much flavor. Taste your salad and adjust seasonings.
Since this is a marinated salad, giving the tomatoes time to soak in the red wine vinegar and basil results in a more flavorful dish.
Serve this salad at room temperature, there is no need to refrigerate it. Although many people store tomatoes in the refrigerator, they actually have a more flavorful expression when left out. Of course, you can keep leftovers of this salad in the fridge until the next day.
Variations: There are endless possibilities with this tomato salad. Feel free to include thinly sliced sweet red onions or crushed garlic; different proportions and types of herbs; different varieties of tomatoes; or even the addition of olives and capers. Have fun and experiment!Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.