Step by step

Method

3 steps

1. 1

   Cut 1½ pounds ripe tomatoes into wedges or chunks and put them in a wide bowl with ¼ of a red onion, thinly sliced. Sprinkle with ½ teaspoon kosher salt and let sit 5–10 minutes — the salt draws out juices that become the start of the dressing.

2. 2

   Add ¼ cup torn fresh basil, 2 tablespoons olive oil, 1 tablespoon red wine vinegar (or lemon juice), and several grinds of black pepper. Toss gently so the tomatoes don't smash into mush.

3. 3

   Taste and add a pinch more salt or vinegar if it tastes flat. Scatter mozzarella pearls or crumbled feta on top if you're using them. Serve at room temperature. You want juicy, seasoned tomatoes with a bright oily dressing — not a watery pool of salt or soggy over-tossed mush.