
Possibly too easy to even be called a salad, this satisfying summer side dresses thin slices of tomatoes with a vinaigrette of wine vinegar, olive oil, garlic and dried oregano. Salting the tomatoes brings out the best of both peak season and cold weather fruit, encouraging their sweet juices to leak onto the plate and mix with the dressing. Serve with grilled bread to sop up what’s left behind. This dish is greater than the sum of its parts.