• Hands-On Time: 5 minutes
  Total Time: 5 minutes
  Makes 6 servings
• 1 1/2 pounds ripe summer tomatoes (both large and cherry or grape tomatoes, preferably in a variety of colors)
  1/4 cup extra-virgin olive oil
  
• 3/4 teaspoon kosher salt
  

With the tip of a paring knife, remove the stems from the tomatoes. Cut the large tomatoes into 1/4-inch-thick slices; keep the cherry or grape tomatoes whole. Divide the tomatoes among individual plates, drizzle with the oil, and sprinkle with the salt.