This recipe is really simple, yet one of the freshest dishes one can make for summer. I prefer heirloom tomatoes, preferably Purple Cherokee, but any heirloom will do, and good beefsteak and/or cherry and grape tomatoes also work just fine. I prefer to salt the tomatoes just after slicing with a flaky salt like Jacobsen from Oregon or Malden Sea Salt, drizzle with EVOO and a balsamic vinegar or glaze. In addition, sometimes I will use a sherry or champagne vinegar instead of balsamic for variety and extra acidity. Also fresh oregano in summer really brings out the flavors of this simple, yet satisfying dish.
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