- 1½ pounds mixed tomatoes, heirlooms and others, all colors
- ½ ounce fresh basil leaves
- a few thin slices of red or sweet onion
- 3 tablespoons fruity extra-virgin olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon sea salt, plus more to taste
- freshly ground black pepper
- optional: cured black olives and large
- shavings of Parmigiano-Reggiano or thin
- slices of ricotta salata
Cut the tomatoes in wedges or fat slices. Small cherry tomatoes can be left whole. Tear the basil leaves into large pieces or slice them in a chiffonade. (To make a chiffonade, roll the large leaves into a tight cylinder and then cut in very thin strips.) You should have about ⅓ cup.
Combine half the basil with the tomatoes, onion slices, olive oil, vinegar, salt, and black pepper to taste, and mix very gently. Use your hands so the tomatoes do not get bruised. Arrange the salad on a platter, scatter the remaining basil over the top, and garnish with shavings of cheese or a few olives if you like.