In the spirit of using up as many ripe tomatoes as possible, I present to you a yummy, simple tomato salad called Tomato Stackers.
You'll need large slicing tomatoes (I grew Whoppers this year), basil, toasted chopped pecans, shredded mozzarella, mesclun mix of fresh greens, olive oil, red wine vinegar, pepper, garlic powder, sea salt, summer savory, thyme, parsley, rosemary, oregano, and chamomile flowers.
Chiffonade the basil - roll the leaves up and slice it very thinly. Toss the basil with the shredded mozzarella and toasted pecan pieces and set aside. Mix the olive oil, red wine vinegar, salt, pepper, and herbs to make a vinaigrette.
Core the tomato by cutting out the stem in a "V" cut. Turn the tomato on its side and make 3 or 4 deep gashes without cutting all the way through the tomato.
Spoon a small amount of vinaigrette into each cut of the tomato.
Stuff the cuts with the mozzarella mix.
Arrange the tomato stackers on a bed of mesclun and drizzle the rest of the vinaigrette over it
Chill at least an hour before serving.
I don't offer exact amounts because it depends upon how big your tomatoes are and how many you're making.
I cut each of my tomato stackers in half so they make an excellent small side salad. Left whole, they make an entire meal.