For a tomato salad, I prefer it caprese style (spelling probably bollixed up). The idea is this. Medium slices of good tomatos, interpersed with fresh (wet) mozzazarella cheese presed into rounds. On top of this scatter a generous amount of chiffonaded fresh basil, a bit of kosher or sea salt and a couple of twists of fresh ground pepper. Drizzle with good quality (first cold pressed, and yes it does make a difference, olive oil) and you are good to go. Creamy cheese, the acid of the tomatos, a mellow olive oil and a bit of sea salt, with the basil and pepper to add depth. It takes two seconds and you can't beat it on a hot summers day with a cold glass of white wine. Arange it in a circle on a plate with a bit of cheese next to a tomato slice and the basil scattred on top and it looks good as well.
FQ13