Ingredients
3
tbsp extra-virgin olive oil
3/4
tsp packed light brown sugar
1/2
tsp salt (preferably flaky sea salt or fleur de sel)
1/2
tsp coarsely ground black pepper
2
lb ripe tomatoes, cut crosswise into 1/2-inch-thick slices
1
scallion, thinly sliced diagonally
Directions
1.
Whisk together oil, vinegar, brown sugar, salt, and pepper in a small bowl. Arrange one third of tomatoes in 1 layer on a large plate, then drizzle with some dressing and sprinkle with some scallion. Make 2 more layers of tomatoes, drizzling each with dressing and sprinkling with scallion.
3.
Tomatoes can be sliced and dressed, without scallion, 6 hours ahead and chilled, covered with plastic wrap. Sprinkle scallion over tomatoes just before serving.
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