Core and cut the each tomato in 8-10 wedges and place in a serving bowl.
Sprinkle the finely minced shallot and garlic over the tomatoes. Season with sea salt and freshly cracked pepper, to taste.
Drizzle the oil and vinegar evenly over the top then gently toss to coat evenly. Add basil and toss again. Side Note: We like our salads tangy! Use less vinegar if you want a less tangy dressing.
Serve immediately with fresh crusty bread to sop up the juices!