Tomato & Smoked Salmon Carpaccio

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1/4 pound thinly sliced Nova Scotia smoked salmon (or more, if you prefer)

2 large ripe heirloom tomatoes (about 1 1/4 pounds), very thinly sliced crosswise

2 tablespoons extra-virgin olive oil

Coarse (kosher) salt, to taste

Freshly ground black pepper, to taste

1 tablespoon drained tiny capers

Toasted olive or rosemary bread, for serving

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