"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.
4 to 6
2 pounds heirloom tomatoes, coredlarge ones sliced 1/4 inch thick small ones halved
Extra-virgin olive oil, for drizzling
2 tablespoons minced chives
2 tablespoons chopped basil
1 tablespoon freshly grated Parmigiano-Reggiano cheese
Arrange the tomatoes on a platter. Sprinkle with salt and drizzle with oil. Scatter the chives, basil and cheese on top.