Sliced Tomato Recipe

Wash and dry

Rinse the tomatoes under cool running water to remove any dirt, then pat them completely dry with a clean kitchen towel or paper towels. Dry tomatoes slice cleaner and prevent dilute dressing.

Core

Use a small paring knife to remove the stem/core nub from the top of each tomato so slices are tidy.

Slice

Using a sharp chef's knife, slice each tomato crosswise into 1/4-inch (6 mm) thick rounds. Aim for uniform thickness so presentation and texture are consistent. For very large tomatoes, cut 6–8 slices each; for medium tomatoes, 4–6 slices.

Arrange the tomato slices in a single layer on a serving platter or plate, slightly overlapping if desired for a composed look.

Drizzle the extra-virgin olive oil evenly over the tomato slices (about 2 tablespoons total). If using, drizzle the sherry vinegar or a small amount of balsamic glaze (about 1 tsp) sparingly to avoid overpowering the fresh tomato flavor.

Sprinkle the sea salt evenly across the slices (about 1 teaspoon total). Follow with freshly ground black pepper to taste (about 1/2 teaspoon). If using flaky salt, scatter it lightly for textural contrast.

Tear the basil leaves into small pieces or chiffonade and scatter over the tomatoes for aroma and color. If using cheese, sprinkle crumbled feta or small pieces of fresh mozzarella across the top now.

If serving with bread, toast or grill the bread slices until golden, then rub lightly with a cut garlic clove for extra flavor. Serve the bread alongside the tomatoes so guests can build bites.

Allow the dressed tomato slices to sit at room temperature for 5–10 minutes before serving to let flavors meld. Taste and adjust seasoning with a pinch more salt, pepper, or a final tiny drizzle of olive oil or vinegar if needed.