Tomato Salad Lots Of Ways - cooking recipe

Ingredients

4 large tomatoes, sliced (heirloom are best)
extra virgin olive oil
sea salt
fresh ground pepper

Preparation

Cut the tomato in 1/4-inch slices parallel with the equator. Discard the pole ends and arrange the sliced tomatoes on 1 large or 3 individual plates.
Drizzle with olive oil, and season with salt and pepper. Let the salad rest for 10 or 15 minutes so that the flavors can mingle, but serve it within an hour of preparation.
Be sure to have plenty of good, crusty bread on hand to soak up the delicious juices that gather on the plate.
Variations:.
Italian Parsley & Garlic: Sprinkle 2 or 3 cloves of crushed and minced garlic and 3 tablespoons of minced fresh Italian parsley over the tomatoes before adding the olive oil.
Italian Parsley, Garlic, & Grated Cheese: Sprinkle 2 or 3 cloves of crushed and minced garlic, 3 tablespoons of minced fresh Italian parsley over the tomatoes before adding the olive oil. Scatter 2 ounces of grated hard cheese (Dry Jack, Parmigiano, Romano, or aged Asiago) over the tomatoes after the olive oil has been added.
Tomatoes with Shaved Parmegiano and Garlic: Sprinkle 2 cloves of crushed and minced garlic over the tomatoes before adding the olive oil. Using a vegetable peeler, make 15 to 20 curls of imported Parmigiano cheese and scatter them over the tomatoes.
Mozzarella Fresca & Fresh Basil: Tuck 8 slices (about 4 ounces) of mozzarella fresca here and there between the slices of tomato before adding the olive oil. Cut 10 to 12 leaves of fresh basil into very thin, lengthwise strips and scatter them over the surface of the salad.
Peppers & Cucumbers: Before adding the olive oil, scatter 2 or 3 cloves of crushed and minced garlic over the tomatoes. Cut 2 medium or 1 large lemon cucumber into very thin slices and tuck them in between slices of tomatoes. Cut 1 medium-sized, medium-hot pepper, such as a pasilla, into thin rounds and tuck them here and there between the tomatoes and cucumbers.
Lemons: Slice 1 lemon (Meyer's, if available) very thinly and tuck the slices here and there in between the slices of tomato before adding the olive oil.
Lemons, Chilies, and Cilantro: Cut 1 lemon into very thin slices and tuck them here and there between the slices of tomato. Remove the stems and seeds and cut 1 jalapeno pepper or 2 serrano peppers into thin julienne and scatter the peppers over the surface of the salad before adding the olive oil. Add the olive oil, salt, and pepper, and then sprinkle 1/2 cup fresh cilantro leaves over the salad.
Tuna & Lemon: Drain a 6 1/2-ounce can of imported tuna and scatter the tuna over the tomatoes before adding the olive oil. Add 2 or 3 cloves of crushed and minced garlic. Drizzle with the olive oil and squeeze the juice of 1/2 lemon over the salad before adding salt and pepper.
Anchovies, Onions, and Olives: Peel a medium-sized sweet red onion and slice it into 1/8-inch rounds. Add the onion slices randomly on top of the tomatoes and then drape 6 to 8 canned anchovy fillets, cut in half, over the onions and tomatoes. Cut the anchovy fillets in half and drape them over the vegetables. Scatter 3/4 cup pitted Kalamata, Nicoise, or salt-cured olives over the salad, and then add the olive oil, salt, and pepper.
Feta Cheese, Oregano, Olives, & Anchovies: Soak 8 anchovy fillets in 2 tablespoons of red wine vinegar for 30 minutes. Cut 2 ounces of feta cheese into small cubes and scatter it over the tomatoes before adding the olive oil. Add 1/4 cup pitted and coarsely chopped Kalamata olives to the salad. Drain the anchovies, cut them in half, and arrange them over the tomatoes, cheese, and olives. Scatter the feta cheese and the olives over the tomatoes. Add the olive oil, salt, and pepper, and then sprinkle 1 tablespoon of minced fresh oregano leaves over the salad.