Wash 2-3 ripe tomatoes thoroughly under cold water. Chop into bite-sized pieces or wedges and place in a large mixing bowl.

In a small bowl, whisk together 3 tablespoons of extra virgin olive oil and 1-2 tablespoons of red wine vinegar. Add 1-2 cloves of minced garlic, a pinch of salt, and ground black pepper. Optionally mix in red pepper flakes.

Gently add the chopped tomatoes into the bowl containing the dressing with about 1/4 cup of finely chopped fresh herbs if using. Mix carefully to coat the tomatoes while keeping their shape.

Let the salad sit for 5-10 minutes at room temperature to allow the flavors to merge.

Serve immediately for the best flavor or refrigerate for a short while before serving to enhance the taste.