2 cloves garlic, cut in half or left whole
8 large basil leaves, chiffonade (stacked and rolled up like a cigar and thinly sliced)
Extra-virgin olive oil
Red wine vinegar or champagne vinegar
Salt and freshly ground black pepper
Mix the tomatoes, garlic, and basil together in a bowl.
Drizzle in some olive oil and vinegar and season to taste with salt and pepper.
Set aside for at least 15 minutes before serving to let the flavors develop.
The garlic can be picked out before serving or just not eaten.