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.
Core the tomatoes with a small knife, then thickly slice them with a serrated bread knife.
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.</