Heirloom Tomato Salad

Slice the large tomatoes thinly and arrange on a plate or platter. Add different assortments of tomatoes: if they are small, cherry-sized, no need to slice; the medium sized tomatoes, slice in half or thirds.

Thinly slice the shallot and arrange over the tomatoes. Do the same with the cucumber.

Clean and dry the basil leaves. Stack them on top of each other and thinly slice them into ribbons. Scatter them over the top of the salad.

Sprinkle with salt and pepper and drizzle with olive oil and balsamic vinegar. Serve at room temperature; do not refrigerate.