Start by de-seeding the tomatoes and making thin rings and then making a cut in the rings so that it yields long strips of tomatoes. Add the mint leaves washed but not shredded and chill.

When serving the salad make the dressing by whisking the oil and vinegar to make a thick emulsion.

Toss the salad with salt pepper and the dressing and serve. As goes the rule with most salads you can always chop the ingredients for salad and keep it beforehand but do not use the dressing from before as it results in soggy salad.