A favorite recipe or 'recipe' from an old Italian American friend:
Fresh tomatoes from the garden, sliced into bite sized pieces.
Fresh green pepper, cut into strips and sliced about an inch or two in length
Minced garlic- one or two cloves (or more if you use a lot of tomatoes and really like garlic.
Drizzle with olive oil and let rest at room temp until serving.
Serve with crusty bread such as a baguette or ciabatta.
Quantities above are obviously flexible and to taste.
I love this as well as a simple caprese with a tomato I just picked, with basil I just picked and fresh mozzarella and a drizzle of balsamic vinegar and maybe a tiny bit of olive oil. It's the best lunch!