This recipe is gluten free Heirloom tomatoes are one of my favorite things to eat when they’re available, but if you can’t find them, any ripe organic tomatoes will work.
- 2-4 ripe heirloom tomatoes, thinly sliced approx. 1/8”
- 1-2 T. fresh dill, chopped
- 1 T. fresh oregano leaves, torn or whole
- 1-2 T. capers
- 1-2 T. red wine vinegar
- 1-2 T. extra virgin olive oil
- Small pinch of sea salt & fresh cracked pepper