Heirloom Tomato Salad

2 pounds heirloom tomatoes of various kinds
coarse sea salt
freshly ground black pepper
extra-virgin olive oil
red-wine vinegar
handful basil leaves

Core tomatoes and cut 1/4-inch thick slices.

On a large platter, lay tomato slices overlapping. Season each slice with salt and pepper. Drizzle with about 3 to 4 tablespoons of olive oil and of vinegar.

Gather basil leaves together and roll into a cigar shape. Slice crosswise into very thin ribbons. Sprinkle over tomatoes. Serve salad immediately. Yield: 4 servings.

- Recipe courtesy of Joseph Erdos