We’re excited to be a part of Sunday Supper’s Mother’s Day brunch this weekend and figured we’d share one of their yummy recipes for you to try at home. As of lately I’ve been a bit obsessed with fresh heirloom tomatoes with a touch of sea salt on them, which is funny because as a kid I hated tomatoes. My palette has finally come around I suppose. This heirloom tomato salad really stood out to me.  Enjoy!

4 large heriloom tomatoes of any size and variety, really good olive oil (my favorite is the refillable at Brooklyn Kitchen), flake sea salt, 2 tbl snipped chives.

Cut the tomatoes in nice big segments. Arrange on the plate. Drizzle with olive oil. Sprinkle with salt and chives. They served theirs with a nice big piece of smoked salmon. Any kind will do but they prefer cold smoked/lox. Recipe courtesy of Casey Solomon for Sunday Suppers and photography by Karen Mordechai.