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Ingredients
- 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
- Salt
- Extra-virgin olive oil, for drizzling
- 2 tablespoons minced chives
- 2 tablespoons chopped basil
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
Preparation
Step 1
1.Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top