Tomato Salad

Wash and dry the tomatoes thoroughly, then slice or chop them into uniform pieces according to your preference and arrange them on a large serving platter or in a bowl.

Peel and thinly slice the red onion into half-moons or rings, then scatter them evenly over the tomatoes.

Peel and finely mince the garlic clove and sprinkle it over the tomato and onion mixture.

Drizzle a generous amount of olive oil evenly over the salad, followed by the balsamic vinegar to add acidity and depth.

Season the salad with coarse sea salt and freshly ground black pepper to taste, adjusting the quantities to your preference.

Tear or chiffonade the fresh basil leaves and scatter them generously over the top of the salad for aroma and color.

Gently toss all the ingredients together to ensure the tomatoes are evenly coated with the dressing, being careful not to break apart the tomato pieces.

Allow the salad to rest at room temperature for at least 10 minutes before serving so the flavors can meld together, then serve immediately.