3-4 heirloom tomatoes, cored and sliced 1/4 inch thick
Salt to taste
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.