This heirloom tomato salad is definitely for the lovers of tomatoes! It’s so simple, yet so delicious. It makes a perfect light dinner, or appetizer, served alongside some crusty vegan-buttered bread – at least it did for me.. I got it straight from the newest Food & Wine magazine (Aug 2009), and only had to make two changes – no cheese grated on top, and I included some fresh thyme. So keeping in line with simplicity, I’ll just go straight to the recipe!
2 pounds heirloom tomatoes – cored and sliced 1/4-inch thickness
salt, to taste – I used a blend of sea salt and mineral salt
Extra virgin olive oil, for drizzling
2 TBSP minced chives
2 TBSP chopped fresh basil
1 TBSP fresh thyme
*optional: some fresh ground black pepper, if you roll like me
Arrange tomato slices on a platter. Sprinkle with salt, pepper (if using) and drizzle with oil. Scatter the chives, basil, and thyme. And enjoy!