Herb Oil and Tomato Salad

Cut tomatoes into irregular wedges — not neat cubes, wedges. Toss with 1 tsp salt and 1/2 tsp black-pepper. Let them weep for 10 minutes while you make the sauce.

In a food processor or mortar and pestle, combine olive-oil, garlic, parsley, basil, the zest and juice of the lemon, and 1/2 tsp salt.

Blend or pound until you have a vibrant green, smooth emulsion. Taste — it should be bright with lemon, fragrant with herbs, and hold together in a glossy sauce. Adjust salt or lemon to your preference.

Pour the herb oil generously over the tomatoes — don't be shy, this is the point. Toss gently so every tomato piece glistens and the sauce pools in the bowl.

Let the salad rest for 5-10 minutes at room temperature. This is not optional. The tomatoes need time to absorb the sauce and release their juices into it.

Tear fresh basil leaves over the top. Drizzle with a last drop of olive-oil if you like. Serve immediately with torn white-bread for dragging through that glorious herb oil pooled at the bottom.