Step 1

Gather all the ingredients.

Step 2

In a small mason jar, combine the dressing ingredients (I use this garlic press). Close the lid and shake well to emulsify.

Step 3

Core the tomatoes and cut them into wedges, then cut the wedges in half or thirds. Put them in a large serving bowl.

Step 4

Pour the dressing over the tomatoes and toss everything together. If you did not chill the tomatoes ahead of time, you can put the salad in the refrigerator for 1 hour. If you make this salad ahead, the olive oil in the dressing may solidify in the fridge. Take out the salad 30 minutes prior to serving, so the oil will become liquid. Toss the tomatoes in the bowl again before serving.

Step 5

You can keep the leftovers in an airtight container and store it in the refrigerator for 3 days.