4–5 ripe tomatoes (heirloom, vine-ripened, or cherry)

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar (or red wine vinegar)

1–2 garlic cloves (minced)

A handful of fresh basil (chopped or torn)

Salt and freshly ground black pepper (to taste)

Optional: thinly sliced red onions, crumbled feta, or fresh mozzarella