- 1 1/2 pounds tomatoes, preferably a mix of colors and sizes
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- With the tip of a paring knife, remove the stems from large tomatoes and slice them ¼ inch thick. Leave grape or cherry tomatoes whole.
- Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.