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
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.
Let the tomatoes stand at room temperature for at least 30 minutes. Dig in.