Simple & Elegant Italian Tomato Salad by Memorie Di Angelina

Ingredients

• 1.5 lbs Ripe but firm fresh tomatoes (e.g., beefsteak, heirloom), cut into wedges, slices, or 1-inch chunks
• 3-4 tbsp Best quality extra virgin olive oil
• 1-2 tsp Red or white wine vinegar (optional, to brighten)
• Generous pinch Salt (to taste, tomatoes can take more than you think)
• 1/4 cup Fresh basil leaves, torn or roughly chopped
• 1 tbsp Fresh mint, chopped (optional)
• 1 tbsp Chopped chives (optional)
• 1 tbsp Fresh marjoram, chopped (optional)
• 1/4 cup Red onion, thinly sliced or finely diced (soaked in cold water if desired)
• 1 clove Garlic, minced or sliced (or rub bowl with halved clove)
• 1 tbsp Capers, rinsed (optional)
• 1/4 cup Olives, pitted and halved or sliced (optional)
• 2-3 Anchovy fillets, finely chopped (optional)
• 1 can (6 oz) Canned tuna, drained and flaked (optional, for substantial dish)
• 1 cup Cooked cannellini or other beans (optional, for substantial dish)
• 1/2 tsp Dried oregano (optional, use sparingly)

Instructions

1. Prepare your tomatoes by cutting them into wedges, slices, or 1-inch chunks, and place them into a medium mixing bowl. If using garlic, you can mince it here or rub a halved clove inside the bowl for a subtle aroma, then discard the clove.
2. Drizzle the tomatoes generously with high-quality extra virgin olive oil, ensuring they are well-coated. Add a small drizzle of wine vinegar, if using, for brightness. Season generously with salt; tomatoes can absorb a good amount.
3. Gently toss the tomatoes with the oil, vinegar, and salt until evenly coated. For a more decorative presentation, you can arrange the tomatoes on a platter and drizzle the dressing over them.
4. Add your chosen optional ingredients: herbs (basil, mint, chives, marjoram), alliums (sliced red onion), flavorings (capers, olives, anchovies), or dried oregano. Toss gently again to combine.
5. For best flavor, let the salad macerate for 15-30 minutes at room temperature, but no longer than an hour to prevent mushiness. If adding fresh herbs for garnish, reserve them until just before serving.
6. If making a more substantial dish, gently fold in drained tuna or cooked beans after the maceration period. Taste and adjust salt and olive oil as needed before serving.