Sometimes the simplest recipes are the ones I come back to over and over again. This sliced tomato with salt and pepper is a perfect example.
I usually make this when I have a few beautiful, ripe tomatoes sitting on the counter and don’t feel like turning on the stove. Honestly, there’s something so satisfying about a juicy tomato seasoned with just a little salt, freshly ground black pepper, and good olive oil.
It’s fresh, light, inexpensive, and takes about five minutes from start to finish. You can serve it alongside breakfast, lunch, or dinner, or simply eat the tomatoes straight from the plate with some crusty bread.
Ingredients
For about 4 servings, you’ll need:
- 4 ripe tomatoes
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Choosing the Best Tomatoes
The tomatoes really are the star here, so I usually choose tomatoes that are ripe, fragrant, and slightly soft when gently pressed. They should feel juicy and flavorful rather than firm and underripe.
Roma tomatoes, vine tomatoes, beefsteak tomatoes, or heirloom tomatoes can all work beautifully.
How to Make Sliced Tomato with Salt & Pepper
1. Wash the tomatoes
Rinse the tomatoes thoroughly under cool running water and pat them dry with a clean kitchen towel.
2. Slice the tomatoes
Using a sharp knife, remove the stem ends and slice the tomatoes into rounds.
I like slices about ¼-inch thick, but there’s really no need to measure. If you prefer thicker, juicy slices, go for it.
3. Arrange on a plate
Arrange the tomato slices in a single layer on a serving platter or large plate. You can slightly overlap them to make the dish look pretty with almost zero effort.
4. Season
Sprinkle the tomatoes evenly with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper.
Don’t worry if you don’t use every last bit of the seasoning. I usually start with a little and add more after tasting.
5. Drizzle with olive oil
Finish with 1 tablespoon of extra-virgin olive oil, drizzling it over the tomatoes.
Let the tomatoes sit for 2–5 minutes before serving. This gives the salt a chance to draw out some of the tomato juices and creates a delicious little dressing on the plate.
Cooking Tips
- Use ripe tomatoes. Since there are only four ingredients, the flavor of the tomatoes makes a huge difference.
- Use freshly ground pepper if possible. It has a much brighter flavor than pre-ground pepper.
- Don’t oversalt. Tomatoes can taste surprisingly salty once they release their juices, so start modestly.
- Don’t refrigerate ripe tomatoes right before serving. Chilled tomatoes can lose some of their flavor and fragrance.
- Let them rest briefly. A few minutes after seasoning makes the tomatoes even more flavorful.
- Use good olive oil. You don’t need an expensive bottle, but a flavorful extra-virgin olive oil adds a lovely fruity finish.
Serving Suggestions
This simple tomato dish goes with almost everything.
I love serving sliced tomatoes with salt and pepper alongside:
- Scrambled or fried eggs for breakfast
- Grilled chicken or steak
- Roasted fish
- Pasta dishes
- Sandwiches and burgers
- Toast or crusty bread
- Rice and beans
- Grilled vegetables
- A simple summer lunch
For an easy upgrade, add fresh basil, a little crumbled feta, mozzarella, or a drizzle of balsamic vinegar.
If I’m making a quick lunch, I’ll sometimes put the seasoned tomatoes on toasted bread. The tomato juices soak into the toast, and honestly, it’s ridiculously good for something that takes almost no effort.
Nutrition Information
Approximate nutrition per serving (based on 4 servings):
- Calories: 55
- Carbohydrates: 4.5 g
- Protein: 1 g
- Fat: 3.8 g
- Fiber: 1.3 g
- Sodium: 295 mg
Nutrition values are estimates and can vary depending on the size of the tomatoes and the amount of salt and olive oil used.
Frequently Asked Questions
1. Can I make sliced tomatoes ahead of time?
Yes, but I recommend slicing them shortly before serving for the best texture. If you’re preparing them ahead, keep them covered in the refrigerator and season shortly before serving.
2. What type of tomatoes are best?
Any ripe, flavorful tomato will work. Beefsteak, vine, Roma, and heirloom tomatoes are all good choices. I usually pick whichever tomatoes look the juiciest and most fragrant.
3. Can I use sea salt instead of regular salt?
Absolutely. Sea salt works very well. You can also use kosher salt, simply adjusting the amount according to the type and your taste.
4. Can I add other seasonings?
Definitely. Fresh basil, dried oregano, garlic, red pepper flakes, or a splash of balsamic vinegar can all add extra flavor. Just remember that the beauty of this recipe is its simplicity.
5. How long do seasoned tomatoes last?
For the best taste and texture, eat them soon after preparing. Once salted, tomatoes release juice and gradually become softer. Leftovers can be refrigerated in an airtight container and are best enjoyed within a day.
Conclusion
This sliced tomato with salt and pepper recipe is proof that you don’t need a long ingredient list to make something delicious. With ripe tomatoes, a little salt, freshly ground pepper, and a drizzle of olive oil, you get a fresh and flavorful side dish in minutes.