Ingredients
3 or 4 tipe tomatoes
1 or 2 lemons, scrubbed
Coarse sea salt
Extra-virgiin olive oil
Preparation
Core and slice the tomatoes, setting the first and last slices aside. Slice the lemons as thin as you can. Overlap the tomatoes and lemons in two rows on a platter, alternating them. Chop the reserved tomato slices, and scatter them down the center, between the two rows. Let the tomatoes and lemons sit at room temperature for at lest 30 minutes. Right before serving, season with sea salt and drizzle very lighty with olive oil.
