If you’re like us, July and August (and often September) are about eating as many heirloom tomatoes in as many forms as possible, whether it be in a classic tomato sandwich, a tomato pie (like the one in our Buttermilk edition), or a bright and fresh tomato sauce. But our favorite way to get our tomato dose might be this salad, which comes from our cookbook devoted to the subject! (Get your Tomatoes copy here.)

As author Soa Davies states in the opening, there are a million tomato salads out there, but this one deserves your attention, both for its simplicity and its deliciousness. Enjoy!

Heirloom Tomato Salad

with Parmesan Vinaigrette

SERVES 6

4 tablespoons red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon finely minced garlic

½ cup finely grated Parmesan cheese

Fine sea salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil

2 pounds heirloom tomatoes, assorted varieties and sizes

1 pint cherry tomatoes

¼ cup marjoram leaves, roughly chopped

½ cup flat-leaf parsley leaves, roughly chopped

½ cup thinly sliced red onion, soaked in ice water an drained

Place the vinegar, lemon juice and garlic in a mixing bowl and let marinate for 10 minutes, then stir in the Parmesan and 1 tablespoon cracked pepper. Slowly whisk in the olive oil until emulsified. Season to taste with salt. (The vinaigrette can be made up to 3 days ahead and stored in the refrigerator.)

Cut larger tomatoes in half crosswise, then into ¼-inch slices; cut smaller tomatoes into wedges; and cut cherry tomatoes in half. Place the tomatoes in a large bowl and toss with the marjoram, parsley, red onion and vinaigrette. Season to taste with salt and pepper and serve.

See more Tomato recipes here. (Photo: Mackenzie Smith)