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