- 1 1/2 lbs. tomatoes (preferably a mix of colors/sizes)
- 1/4 cup of Milanese Gremolata Olive Oil
- 3/4 cups of kosher salt
- Remove stems from large tomato using the tip of a paring knife and slice them about 1/4 in. thick
- Leave cherry tomatoes whole
- Divide tomatoes among individual plates, drizzle with the oil and sprinkle with salt.