Ingredients
1 1/4 pounds assorted ripe tomatoes in all sizes, cut into wedges if large or halved if small
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
Juice of 1 lime (about 2 tablespoons)
2 tablespoons coarsely chopped fresh oregano
Preparation
Arrange tomatoes on a serving platter; season with salt and pepper. Drizzle with oil and lime juice; sprinkle with oregano.
