If you haven't had heirloom tomatoes before, I really think you ought to try them. They are delicious - every one that I have had tastes like it came fresh from the garden, rather than the produce department. If you don't want to venture into that realm, you can use the tomatoes of your choice - no judgement.
Here's what you need:
2 large heirloom tomatoes
7-8 fresh basil leaves
1 tsp. olive oil
1 tsp. good balsalmic vinegar
freshly ground pepper
Slice the tomatoes about 1/4" thick. Place evenly around your platter, along with the basil leaves. Sprinkle with salt and pepper (I like pepper, so I use kind of a lot). Drizzle with oil and vinegar.
Last night I made this to go along with our barbecued chicken breasts and roasted red potatoes, and I let it sit out for about 30 minutes before dinner so the flavors could sort of meld. It was the perfect summer evening side.
So, try it! And if you have some tomatoes starting to ripen in your garden, even better. Mmmmm, I think I know what I am having for lunch.