Slice tomatoes thinly, so more surface area is available to soak up the marinade. Sprinkle with strips (well, ok, julienne) of basil. Sprinkle with fresh ground pepper and salt. Drizzle with olive oil, and vinegar of choice. I like balsamic for its depth of flavor, but apple cider is an acceptable substitute. Take the obligatory photographs, and serve.
Yesterday, to make it more substantial, I sliced ripe mangoes and hard boiled egg, and added that to this tomato salad. Croutons will turn this into a complete meal of carbs + protein + veggies.
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