2 pounds heirloom tomatoes, cored—large ones sliced 1/4 inch thick, small ones halved
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. Serve with crusty bread.