Begin by washing the ripe tomatoes under cold water. Chop them into bite-sized pieces or wedges and place in a large bowl.

In a medium mixing bowl, whisk together extra virgin olive oil and red wine vinegar. Add minced garlic, salt, and black pepper to taste. Whisk until well combined.

Add the chopped tomatoes to the bowl with the dressing. Gently toss to coat the tomatoes evenly. Incorporate freshly chopped basil or parsley, and toss again.

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

Serve immediately in a chilled bowl. Optionally, refrigerate for a short while before serving.