This salad needs to be served in a good-looking dish, to maximise the visual pleasure of the different colours of tomato. For my photo I have used my favourite Gmunden Keramik dish.
Take some (preferably home-grown) tomatoes of several different shapes, sizes and colours, and cut them into quarters (or halves if very small).
Add one shallot VERY thinly sliced.
Add a sprinkling of fresh thyme leaves, stripped from the stalk.
Add salt and pepper to taste.
Apply a generous glug of red wine vinegar, or sherry vinegar, shortly before serving. Don't do this in advance, otherwise the tomatoes will go too soft.
Serve with best-quality steak!