3-4 tomatoes per person (depending on their sizes) at room temperature*
2 tablespoon extra virgin olive oil
1 tablespoon white balsamic vinegar
sea salt and black pepper
a handful of fresh basil leaves
Once you have such lovely specimens, all you need to do is drizzle with a good quality extra virgin olive oil and balsamic vinegar (I prefer white here as I find the dark a bit too much - I really want to taste the tomatoes). Then sprinkle over some sea salt and freshly ground black pepper, toss on a few basil leaves and you're done.
This salad is lovely with grilled fish, chicken (or beef for that matter) or with some buffalo mozzarella and grilled ciabatta rubbed with a raw garlic clove.
Cook's tip: Please don't store those beautiful tomatoes in the fridge before they are ripe – use them as soon as they are perfect, or then store them in the fridge. Either way serve them at room temperature. As I'm sure you know, cold food has less flavour.