The Stack

• 5 heirloom tomatoes all reasonably the same size but all different varieties and colors (I would suggest Green Zebras, orange Jubilees, pinks Brandywines, beefy red Soldackis and Cherokee Purples)
• 8 yellow pear or sungold cherry tomatoes
• Fleur de sel
• Freshly-ground black pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh oregano leaves, plus the tops of four oregano springs
• High quality olive oil

1. Carefully slice off the tops and tails of each heirloom tomato. On the top end, you want to go deep enough to avoid having any of the tough bits attached to the stem in your top slice. On the tail end, you just slice off enough to remove the sign of the blossom and so that each tomato will sit nicely on the plate.
2. Then slice each tomato crosswise into four equal slices.
3. Slice half of the cherry tomatoes in half, leave the remainder whole.
4. Lay out your four plates and put the bottom of one tomato on each plate, sprinkle each with a bit of salt and some pepper. Then stack a slice of a different tomato on top of each plates slice, salt and pepper the new slice. Continue the process until you've got stacks of five slices on each plate. Arrange one whole cherry tomato and two halves on top of each stack and tuck in the top of one oregano sprig.
5. Sprinkle the plate with both feta cheese and oregano leaves and drizzle some olive oil over the cheese and leaves.
6. Serve with crusty bread.

tomatoes, tomatoes, freshlyground black pepper, ubc, ubc, olive oil

Taken from food52.com/recipes/5940-the-stack (may not work)