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Ingredients

1. 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
2. Salt
3. Extra-virgin olive oil, for drizzling
4. 2 tablespoons minced chives
5. 2 tablespoons chopped basil
6. 1 tablespoon 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.

Serve With crusty bread

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