Sliced Tomato Recipe

Wash and dry

Rinse the tomatoes and basil under cool running water. Pat dry thoroughly with a clean kitchen towel or paper towels so the dressing will cling to the surfaces.

Slice tomatoes

Using a sharp chef's knife or serrated tomato knife, remove any stems and slice each tomato into 1/4-inch (6 mm) thick rounds. Aim for uniform thickness so they lay nicely on a plate.

Arrange slices

Lay the tomato slices on a large serving platter or individual plates, slightly overlapping in a single layer so each slice is visible.

Add onion (optional)

If using red onion, scatter the thin slices evenly over the tomatoes.

Add basil

Tear the basil leaves into medium pieces and scatter over the tomato slices, distributing flavor and color evenly.

Season

Sprinkle the sea salt evenly over the tomato slices. Use the flaky finishing salt more sparingly if that’s what you have. Grind the black pepper over the tomatoes to taste (about 1 tsp total).

Dress

Drizzle the extra-virgin olive oil evenly across the tomatoes (about 2 tablespoons). If using, drizzle balsamic vinegar and/or lemon juice in a light thread to add brightness and a touch of acidity—about 1 teaspoon each. The dressing should enhance but not drown the tomatoes.

Add cheese (optional)

If using, sprinkle the crumbled feta or pieces of fresh mozzarella over the top.

Final toss or serve

For a composed presentation, leave the slices in place. Alternatively gently lift and turn a few slices so seasoning distributes. Serve immediately at room temperature for best flavor.