Lior Lev Sercarz
2 large heirloom tomatoes, cut in half crosswise
1 tablespoon chopped scallion
Juice of one lemon
Pierre Poivre N7
Place the cut tomatoes on a plate and season them with grey salt and Pierre Poivre. Drizzle some olive oil and the lemon juice on top and finish with the chopped scallions
I would recommend letting it sit for about 5 to 10 minutes before serving them so that the salt and pepper slightly melt into the tomatoes. Enjoy
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