Ingredients
- 2 lb heirloom tomatoes, cored large ones sliced 1/4 inch thick small ones halved
- salt
- extra-virgin olive oil, for drizzling
- 2 tbsp minced chives
- 2 tbsp chopped basil
- 1 tbsp freshly grated Parmigiano-Reggiano cheese
Directions
1. Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top.
