Heirloom Tomato and Herb Salad

• 2 lbs Heirloom tomatoes
• 1 tsp Sea salt
• 1/2 tsp Freshly ground black pepper
• 1/3 cup Extra-virgin olive oil
• 1 Tbs Balsamic vinegar
• A sprinkling of herbs (tarragon, basil, chives, and/or Italian parsley

1. Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole.

2. Arrange them on a chilled plate and sprinkle with sea salt or kosher salt and freshly ground black pepper.

3. Drizzle with extra-virgin olive oil and your favorite vinegar (balsamic, red wine, or sherry would be good). Top with a sprinkling of fresh, torn herbs like tarragon, basil, chives, and/or Italian parsley. Serve immediately.

Servings: 5