This simple, beautiful recipe comes from Rose Willett of Fiddlehead Farm on Martha’s Vineyard. For maximum effect, she favors a mix of heirloom and other long-established tomatoes, such as ‘Lemon Boy’, ‘Marglobe’, ‘Green Zebra’, and ‘Cherokee Purple’. Note that if you can’t find sorrel, you may substitute additional arugula or some baby spinach.
1 pounds heirloom tomatoes, cut into half-inch slices
4 tablespoons extra-virgin olive oil, divided
Kosher or sea salt
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/3 cup chopped fresh mint
1/3 cup chopped fresh basil
1/4 cup chopped fresh fennel tops (optional)
1 cup arugula, sliced into ribbons
1/2 cup sorrel, sliced into ribbons
1-1/2 tablespoons balsamic vinegar
Freshly ground black pepper
Arrange tomatoes on a large serving platter, or equal portions on four plates.
Drizzle with 11/2 tablespoons olive oil, and sprinkle lightly with salt. Let rest 10 minutes.
In a small bowl, gently combine herbs, arugula, and sorrel with balsamic vinegar and remaining oil. Add salt and pepper to taste. Distribute herb mixture over center of tomatoes and serve.