- 1 1/4 pounds mixed medium and large heirloom tomatoes, sliced 1/2 inch thick
- 1 tablespoon tarragon leaves
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon red wine vinegar
- Arrange the tomatoes on a platter and sprinkle with the tarragon leaves. Season with salt and pepper, drizzle with the olive oil and vinegar and serve.