I had bought a huge tomato. And I was thinking of how there is often a platter of them on the bar at Fiorello (one of the best bars to sit at in the city, drooling over all the antipasti on display): fat slices, lightly herbed.
First I salted and peppered my slice. Then I chopped herbs. I wanted my tomato heavily herbed. Then I drizzled some deep green olive oil over the top.