Serve them on a plate, with more oil to drizzle over, some chopped flat parsley and basil, and some sultanas soaked in balsamic vinegar. Either of these dishes will make lunch on a summer's day. You need bread and olives, too, and a hunk of feta or some soft and milky ricotta. You want the garlicky, caramelised juices to mingle with the nibs of sharp cheese on your plate. And I would want some bread.
Rough edges taste better out of doors.
I did one last night, but it needed something astringent in there, too. Instead I gave it some kick with a shot of lemon. Even one good squeeze lifted it from the smooth to the punchy. The world's most soporific food turned into something approaching the fresh and summery. You need bread or couscous as a sop for the juices, dressings and olive oil, but little else.