When dressing tomatoes, keep it simple, strong

If you've got a good tomato, the best thing to do to it is as little as possible.

Serving it raw and at room temperature allows you to appreciate the sweetly acidic taste of a great summer tomato. Which doesn't mean you can't tart it up a bit. Just be sure to stick with flavors that have a natural affinity with tomatoes.

In the case of this recipe for tomato and red onion salad, that means olive oil, basil, balsamic vinegar and garlic. Wedges of fresh tomato are served drizzled with a rustic pesto and shavings of Parmesan. And that's it.

Likewise, the tomato and feta crostini pairs diced and salted tomatoes with crumbled feta cheese and fresh oregano. If feta is not your thing, swap it and the oregano with diced avocado and chopped fresh cilantro.

TOMATO AND RED ONION SALAD WITH PESTO

Start to finish: 15 minutes

Servings: 6

4 large slicing tomatoes (such as Beefsteak), cut into wedges

1/2 small red onion, diced

3/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 cup lightly packed fresh basil leaves

4 cloves garlic

Parmesan cheese, for shaving

Arrange the tomato wedges on a platter or large serving plate. Sprinkle the diced onion over the tomatoes. Set aside.

In a food processor, combine the olive oil, vinegar, salt, pepper, basil and garlic. Pulse until mostly smooth. Drizzle the pesto over the tomatoes and red onions, then shave the Parmesan on top.

Nutrition information per serving (values are rounded to the nearest whole number): 207 calories; 171 calories from fat; 19 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 2 g fiber; 329 mg sodium.

TOMATO AND FETA CROSTINI

Start to finish: 20 minutes

Servings: 6

5 plum tomatoes, diced