The Best Ripe Tomato Salad

Preparation info

    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About

When ripe tomatoes are at their peak, the less that’s done to them, the better. When they’re in season, I’ve been known to eat this salad just about every day.


  • Tomatoes, as ripe as possible (any number)
  • Coarse (kosher) salt or sea salt, to taste
  • freshly ground black pepper, to taste
  • Fresh basil leaves (optional)
  • Extra-virgin olive oil, to taste


    1. Core the tomatoes with a small knife, then thickly slice them with a serrated bread knife.
    2. Sprinkle the tomato slices fairly generously with salt and arrange them in a shallow dish, overlapping them slightly. Sprinkle the tomatoes with a few grinds of black pepper and then top with fresh basil leaves, if you like. Drizzle with a little extra-virgin olive oil.
    3. Let the tomatoes stand at room temperature for at least 30 minutes. Dig in.