Ripe summer tomatoes are the whole point here, cut into juicy wedges and left to sit until they release their sweet, savory juices into the bowl. A simple whisked dressing of olive oil, red wine vinegar, and a touch of minced garlic coats every piece, while thinly sliced red onion adds sharp crunch and torn basil brings a fresh, fragrant lift. It's tossed together in minutes and served right away at room temperature, so the tomatoes stay the star from first bite to last. Bright, garlicky, and full of texture, this is the kind of no-fuss salad that works as a side or a light lunch on its own. It's an easy, satisfying pick for a vegan table, no fuss required.
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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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