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1
Wash and core: 4 medium tomatoes (about 1 1/4 pounds).
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2
Cut into 1/4-inch slices and arrange on a plate.
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3
Season with: Salt.
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4
Neatly stack and roll into a long thin cylinder: 5 basil leaves.
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5
Cut across the cylinder of leaves with a pair of scissors or a knife, making long thin slices (a chiffonade).
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6
Scatter the chiffonade over the tomatoes and then drizzle the salad with: 2 to 3 tablespoons extra-virgin olive oil.
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7
Cut 1/2 pound fresh mozzarella, feta, or queso fresco into thin slices.
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8
Tuck the slices of cheese between the slices of seasoned tomato and finish with the basil and oil.
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9
Make a vinaigrette to use in place of the olive oil.
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10
Mix together 1 shallot, minced; 1 tablespoon red wine vinegar; salt and fresh-ground pepper; and a sprig of fresh basil.
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11
Let macerate for 15 minutes or so.
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12
Remove the basil and whisk in 3 or 4 tablespoons extra-virgin olive oil.
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13
Use different herbs in place of the basil such as summer savory, mint, marjoram, and parsley.
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14
Cut a few cherry tomatoes in half and dress with a bit of salt and oil or vinaigrette.
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15
Scatter over the sliced tomatoes with the basil.
