Sliced Tomato with Salt & Pepper

Ah, the simplest way to enjoy tomatoes at their peak—just sliced, seasoned, and delicious. Here’s how to make it perfectly:

Ingredients (serves 2–4)

• 2–3 ripe tomatoes (beefsteak, heirloom, or vine-ripened work best)

• Salt, to taste

• Freshly ground black pepper, to taste

• Optional: drizzle of olive oil, fresh basil, or balsamic vinegar

Instructions

1. Choose ripe tomatoes

   • Look for tomatoes that are firm but give slightly when pressed.

   • Ripe tomatoes have the best natural flavor.

2. Slice the tomatoes

   • Cut into ¼–½ inch thick slices.

   • Arrange neatly on a plate, slightly overlapping if you like.

3. Season

   • Sprinkle a pinch of salt evenly over the slices.

   • Add freshly ground black pepper to taste.

4. Optional enhancements

   • Drizzle a little high-quality olive oil for richness.

   • Add a few fresh basil leaves or a tiny splash of balsamic vinegar for extra flavor.

5. Serve immediately

   • Tomato slices are best eaten fresh, as they release water over time.

Tips for Maximum Flavor

• Salt just before serving: Salt draws out water, so adding it too early can make the tomatoes watery.

• Use fresh black pepper: Pre-ground pepper loses flavor quickly.

• Try chilled: Some people love tomatoes cold from the fridge, others prefer room temperature for more flavor.

If you want, I can give a “tomato upgrade hack”—turning simple sliced tomatoes into a restaurant-style appetizer in 2 minutes with just 3 extra ingredients.