One of my favorite summer salads.  Heirloom Tomatoes with 25 year old balsamic vinegar, olive oil, sea salt, ground pepper, freshly picked basil.  We have this so often but I never get tired of it.  The kids will sometimes eat it, sometimes not.  They all love goat cheese (something I never tried until I was an adult) and will sometimes pick pieces off the top or ask me for some separately. One son loves to dip his meat, potatoes or anything into the dressing that’s created by the oil, vinegar and tomato juices.  Note, we use the vinegar very sparingly— put thumb over the spout and let it dribble onto the tomatoes.  So delicious.  This came with us to the Concert on the Green.