Prepare the chiles.
Remove the stems and cut into short, very thin strips.
In a small bowl, whisk together the oil, vinegar, and salt.
Put the lettuce in a large bowl.
Add the dressing and toss lightly to coat.
Add the black pepper and toss.
Divide the salad among 4 serving plates.
Top with the reserved chile strips and the tomatoes.
Sprinkle equally with cheese.
Serve at once.