I'm a big fan of tomatoes, and one of my favorite dishes is sliced tomatoes, salted, and eaten with cheese. For some reason, normal salt just sticks on the top

I'm a big fan of tomatoes, and one of my favorite dishes is sliced tomatoes, salted, and eaten with cheese. For some reason, normal salt just sticks on the top of the tomato despite it being wet and I can "taste" the salt not just saltiness. However, with crunched salt crystals, they basically dissolve and disappear into the moisture of the tomato. This just tastes better too. Don't ask me why or how it all happens, it's just what I've found using my taste buds.