Wash the ripe tomatoes under cool running water, pat dry, and chop into bite-sized pieces. If using cherry tomatoes, halve them.

In a small mixing bowl, whisk together extra virgin olive oil, red wine vinegar, minced garlic, salt, black pepper, and red pepper flakes until well combined.

Add the chopped tomatoes to the bowl with the dressing and toss in freshly chopped basil or parsley.

Gently toss the salad until all ingredients are coated in the dressing.

Let the salad rest for 5 to 10 minutes before serving to allow flavors to meld.