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