- 1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)
- 2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise
- 2 tablespoons extra-virgin olive oil
- Coarse (kosher) salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon drained tiny capers
- Toasted olive or rosemary bread, for serving
- Spread the salmon slices out on a dinner plate or an oval plate (7×12 inches).
- Cover the salmon with the tomato slices. Drizzle with the olive oil.
- Just before serving, sprinkle the tomatoes with salt, pepper and the capers. Serve immediately with the toasted bread.