Ripe, juicy tomatoes are the whole point here, piled into wedges and left to sit until their juices mingle with a good pour of extra-virgin olive oil and a splash of red wine vinegar. Thin ribbons of red onion and torn basil add sharpness and a fresh, herby lift, while a little minced garlic rounds out the dressing without any fuss. It's the kind of simple, produce-forward plate that Mediterranean-style eating is built on — bright, seasonal, and dressed with good olive oil rather than anything heavy. Serve it straight from the bowl at room temperature alongside grilled fish, crusty bread, or a wedge of something salty. This salad is a natural fit for a Mediterranean-friendly table, letting a handful of quality ingredients do all the work.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Cut the tomatoes into wedges or halve them if using cherry varieties, and arrange them in a large mixing bowl. Season with 1/4 tsp of the flaky salt and toss gently, then let them sit for 10 minutes until they begin to release their juices.
While the tomatoes rest, whisk together the olive oil, red wine vinegar, remaining 1/4 tsp salt, black pepper, and garlic, if using, in a small bowl until combined.
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