Step 1: Prepare the Vegetables

1. Tomatoes: Wash the tomatoes thoroughly. Core them and cut them into bite-sized wedges or rough chunks. Place them in a large salad bowl. Sprinkle lightly with a pinch of salt – this helps draw out their juices, which will become part of the delicious dressing.
2. Cucumber: Wash the cucumber. Peel it if the skin is thick or waxy; otherwise, peeling is optional. Slice it into rounds about 1/4-inch thick, or dice it into chunks similar in size to the tomatoes. Add to the bowl with the tomatoes.
3. Onion: Peel the red onion and slice it very thinly. If you prefer a milder onion flavor, you can soak the slices in a bowl of cold water for 10-15 minutes, then drain thoroughly before adding to the salad.
4. Bell Pepper: Wash the bell pepper(s). Remove the stem, seeds, and white pith. Slice thinly into strips or dice into chunks. Add to the salad bowl.
5. Olives: If your olives have pits, remove them. Halve any large olives. Add them to the bowl.
6. (Optional) Garlic Rub: If you prefer a very subtle garlic flavor, take a peeled garlic clove, cut it in half, and rub the cut side all over the inside of your empty salad bowl before adding any vegetables. Discard the clove.

Step 2: Prepare Optional Add-ins (if using)

1. Hard-Boiled Eggs: If using, peel your hard-boiled eggs and cut them into quarters. Set aside to add at the end or gently mix in.
2. Tuna/Bonito del Norte: Drain the canned tuna or Bonito del Norte well. Gently flake it into large pieces. Set aside to add at the end or gently mix in.

Step 3: Make the Vinaigrette

1. In a small bowl or jar, combine the extra virgin olive oil, sherry vinegar, minced garlic (if using instead of the garlic rub), salt, and freshly ground black pepper.
2. Whisk vigorously until the dressing is emulsified (slightly thickened and combined).
3. Taste and adjust seasoning if necessary – you might prefer a little more vinegar for tang or salt to enhance the flavors. If using oregano or basil, whisk it in now.

Step 4: Assemble and Dress the Salad

1. Pour the vinaigrette over the vegetables in the large salad bowl.
2. Gently toss everything together to ensure all the ingredients are lightly coated with the dressing. Be careful not to overmix, especially if you’ve added delicate ingredients like tuna or egg.
3. If using hard-boiled eggs or tuna, you can either gently fold them in now or arrange them on top of the salad after tossing.

Step 5: Rest (Optional but Recommended)

1. For the best flavor, allow the salad to sit at room temperature for at least 15-20 minutes before serving. This allows the vegetables to marinate in the dressing and the flavors to meld together beautifully. Don’t refrigerate tomatoes if you can help it, as chilling dulls their flavor. If you must make it further ahead, prepare veggies and dressing separately and combine just before this resting period.