1 kg mixed ripe tomatoes, different shapes and colours
Sea salt and freshly ground black pepper
A good pinch of organo
Red wine or balsamic vinegar
1 clove garlic, peeled and grated
1 fresh red chilli, seeded and chopped
Fresh basil leaves
Depending on the size of your tomatoes, slice some in half, some into quarters, and others into uneven chunks.
Put the tomatoes into a colander, season with a good pinch of salt. Give them a toss, season again and give a couple more tosses. The salt won’t be drawn into the tomatoes – instead, it will draw out any excess moisture, concentrating all the lovely tomato flavour.
Leave the tomatoes in the colander for about 15 mins, then discard any juice that has come out of them. Transfer the tomatoes to a large bowl and sprinkle over the oregano.
Make a dressing using 1 part vinegar to 3 parts olive oil, the garlic and chilli. Drizzle the tomatoes with enough dressing to coat everything evenly and then sprinkle over the basil.
This salad is great to eat on its own or serve with some balls of mozzarella.