Heirloom tomato salad with onions and Niçoise olives

As seen in our Summer | 2012 issue



4-5 large ripe heirloom tomatoes (use your favorites!)
1 spring onion, sliced thinly with a mandolin or a very sharp knife
1/4 cup Niçoise olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt

1. Slice heirloom tomatoes into ½-inch slices, and place on a large platter.
2. Scatter onions and olives evenly over the dish. 
3. Drizzle olive oil, sprinkle salt, and serve.

(Serves 4-5)