Heirloom Tomato Salad

Photo: © John Kernick

"This is the tomato salad I make almost every day," Andreas Viestad says. Since he always uses different varieties of tomatoes, the salad tastes different each time.

Yield: 4 to 6
Recipe from Food & Wine

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Ingredients

  • 2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick small ones halved
  • Salt
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons minced chives
  • 2 tablespoons chopped basil
  • 1 tablespoon freshly grated Parmigiano-Reggiano cheese

Preparation

  1. Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top.
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