- 1/2 cup olive oil
- 1/3 cup torn fresh dill
- 1/3 cup chopped capers
- 1/2 small red onion, thinly sliced
- 1 1/2 pounds tomatoes (about 6), sliced
- flaky sea salt (such as Maldon) and black pepper
- Combine the oil, dill, capers, and onion in a medium bowl. Drizzle over the tomatoes and season with 1 teaspoon each salt and pepper.
- Serve at room temperature.