Our tomatoes are ripening, which means it’s time for the simplest and most delicious salad – sliced tomatoes drizzled with olive oil and balsamic vinegar and topped with fresh herbs and cheese.

I love fresh basil and slices of bocconcini cheese on tomatoes; another great topper is goat cheese, slightly softened in the microwave. In the photos below, heirloom tomatoes are served with mixed greens and crumbled feta cheese.

To avoid additives and preservatives, be sure to use a balsamic vinegar labelled “no sulfites added” or “contains only naturally occurring sulfites”. As for the cheese, check the label to make sure it has no artificial ingredients added.