Prep the tomatoes: Core and cut the tomatoes into bite-size wedges or thick slices. If they’re very juicy, lightly squeeze out excess seeds to keep the salad from getting watery.

Slice the peppers: Remove stems, seeds, and membranes. Cut into thin strips or small squares for easy eating and good texture.

Optional cucumber: If using, peel if the skin is thick. Slice lengthwise, scoop out seeds with a spoon, then cut into half-moons.

Onion for bite: Slice the red onion or shallot very thin. If you want a milder flavor, soak the slices in cold water for 5–10 minutes, then drain and pat dry.

Herbs, lots of them: Rinse and pat dry. Roughly chop parsley; tear basil; finely slice mint. You want visible pieces, not a paste.

Make the dressing: In a small bowl, whisk olive oil, lemon juice, garlic, a pinch of salt, and a few grinds of black pepper. Taste and adjust acid or salt. It should be bright and lively.

Toss gently: Add tomatoes, peppers, cucumber (if using), and onion to a large bowl. Pour over the dressing and toss with a light hand to avoid crushing the tomatoes.

Add the herbs: Scatter the herbs over the top and toss again just until combined. Taste and adjust seasoning. If adding feta, olives, or capers, fold them in now.

Rest briefly: Let the salad sit for 5–10 minutes so flavors mingle. Serve at room temperature for best taste.