Slice tomatoes in half and place in a serving bowl.

Take 8 to 10 basil leaves and roll them into a cigar shape. Thinly chiffonade or slice into strips. Add to the bowl with the tomatoes.

Season with salt, pepper, and drizzle on evoo. Gently stir to combine. 

Shave or grate Parmesan cheese and add to salad. All salad to sit for 10 minutes to develop flavors. Garnish with additional basil leaves