Cut up the tomatoes into wedges, slices or chunks, as you prefer, and place them in a mixing bowl. Pour on a generous glug of olive oil, enough to coat the tomato well, and just a drizzle of vinegar if you like. Season generously with salt. Toss the bowl to mix the tomatoes and their dressing.

Add one or more of the optional herbs, alliums and other flavoring ingredients, if using, then toss again.

Your Italian Tomato Salad can be served immediately, but will be even better if you let it macerate for a while, but not more than an hour. (In this case, hold back on fresh herbs, mixing them into the salad until just before serving.) The tomatoes will exude some of their juices, which are perfectly delicious for sopping up with some crusty homemade bread.

For a more decorative presentation, you can top the salad with some additional fresh herbs. Basil leaves are particularly pretty.