Tomatoes Recipe

Select and rinse

Choose 6 medium ripe tomatoes that are firm but yield slightly to pressure. Rinse under cool running water and pat dry with a clean towel.

Core and slice

Remove the tomato cores with a small paring knife. Slice each tomato into 1/4-inch to 1/2-inch thick rounds (or into wedges if preferred). Arrange the slices in a single layer on a large platter or individual plates.

Lightly sprinkle the tomato slices with the coarse salt and freshly ground black pepper. Let them rest 5–10 minutes to macerate slightly—this draws out juices and concentrates flavor.

Make vinaigrette

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, and 1 tsp minced garlic. Season with a pinch of coarse salt and 1/8–1/4 tsp freshly ground black pepper. Whisk vigorously or shake in a covered jar until emulsified.

Add herbs

Stir in the sliced basil (about 8 leaves chiffonade) and 1 tsp chopped oregano or thyme into the vinaigrette. Taste and adjust seasoning—add a little more vinegar for brightness or a touch more honey if too sharp.

Drizzle the vinaigrette evenly over the rested tomato slices. Use a spoon to gently distribute any herb pieces so each slice gets some dressing and herbs.

Scatter 1/4 cup thinly sliced red onion over the dressed tomatoes if using. Sprinkle 1/2 cup crumbled feta or torn fresh mozzarella across the top for creaminess.

If serving with bread, toast 4 slices of crusty bread until golden. Optionally rub each slice with a cut garlic clove, then place alongside the tomatoes to soak up juices.

Finish with a small drizzle of olive oil and an extra pinch of flaky sea salt and black pepper. Serve immediately, or allow to sit at room temperature up to 30 minutes to deepen flavors.