Rinse 2–3 ripe tomatoes under cool water, pat dry, and dice into small cubes. Set aside in a mixing bowl.

Rinse and dry a handful of fresh basil leaves, then chiffonade and add to the bowl with tomatoes.

Mince 1–2 cloves of garlic and add to the bowl, along with a pinch of salt and freshly ground black pepper. Stir gently.

Pour 3 tablespoons of red wine vinegar into the tomato mixture and whisk everything together until blended.

Slowly drizzle in ½ cup of olive oil while whisking continuously until emulsified and glossy.

Taste the vinaigrette and adjust vinegar, salt, or pepper as needed for your preferred flavor.

Transfer the vinaigrette to a jar or dressing bottle. Store in the refrigerator for up to a week.