Wash and chop 2-3 ripe tomatoes under cool running water, dry them, and cut into bite-sized pieces.

In a small bowl, combine 3 tablespoons of olive oil, 2 tablespoons of vinegar, 1-2 cloves of minced garlic, a pinch of salt, and black pepper. Whisk for 30 seconds to emulsify.

In a large bowl, add the chopped tomatoes and a handful of fresh herbs, along with some red pepper flakes if desired. Gently toss together.

Pour the dressing over the tomato mixture and gently toss until evenly coated.

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

Serve chilled or at room temperature in a vibrant bowl.