Photos by Molly Decoudreaux

When tomatoes are in season, they don’t need much more than a super simple vinaigrette—olive oil, acid (think lemon juice or vinegar), and some salt.

Herbs and red onion add color and complement the tomatoes’ natural sweetness, and there you have it: the perfect summer tomato salad. It’s lovely for lunch with a nice piece of crusty bread or as a side for grilled or fried meats, or even simply prepared fish.

Serves 4 to 6

Instructions:

1. Macerate the onion: Put the sliced onion into a small bowl and cover with a hefty pinch of salt and the red wine vinegar, then give them a quick massage with your fingers. Set aside to rest for at least 10 minutes.
2. Prep the herbs: Pick off the leaves and give them a wash and spin in a salad spinner. (Alternatively, you can give the herbs a rinse and then pick the leaves onto a clean towel to dry.) Roughly chop or tear them and set aside.
3. Cut the tomatoes: Using a very sharp knife (or perhaps easier is a little serrated knife), cut the cherry tomatoes through the stem spot. This makes for the easiest cutting and the prettiest halves. For larger tomatoes, core and cut them into large chunks. Give them a light sprinkle of salt, remembering that it’s always best to season as you go. That’s how you build interesting layers of flavor. Place the tomatoes, along with any tomato juices on your cutting board, into a large bowl.
4. Assemble, taste, and adjust: Add the onions and half of the macerating vinegar to the tomato bowl. Add the herbs and drizzle generously with the olive oil. Toss gently, then taste. Does it need another pinch of salt? Add it! More acid to brighten the flavor? Spoon in more of the macerating vinegar. Or is it too acidic? Add another drizzle of olive oil. Too salty? Add another handful of unsalted tomatoes or herbs. Like it spicy? Add a pinch of cayenne pepper or crushed, minced garlic. It should be juicy and bright, making it an ideal partner for crusty bread or a variety of meat dishes.