Tomato Salad with Castelvetrano Olives and Lemon Zest

-Cut up 1 pound of slicing tomatoes into slices.

-Cut 1 pint of Sungold cherry tomatoes in half.

-Arrange on a serving platter.

-Take the pits out of 20 Castelvetrano olives (or another type of olive) by pressing down on each olive with the back of a chef’s knife and crushing it.

-Lightly chop the olives.

-Zest 1 lemon over salad.

-Drizzle with extra virgin olive oil and season with Celtic sea salt and freshly ground pepper.