Insalata di Pomodori

2 tablespoons olive oil
2 cloves garlic, bruised
1 ? pounds firm tomatoes
1 tablespoon drained small capers
? cup pitted and sliced black olives
handful of fresh basil leaves, torn into small pieces
? teaspoon fresh oregano
salt and pepper to taste

In a cup, combine oil and garlic, pushing down on the cloves with a spoon to release their juices. Set aside.

Cut tomatoes in half lengthwise and remove seeds, using your thumb to push them out. Slice tomato halves into smaller wedges and place them in salad bowl. Add capers, olives, herbs, and pepper to taste, then add oil gently to mix. Add salt to taste.

Let salad remain at room temperature one hour before serving. Do not refrigerate.
from Vegetarian Table: Italian.