Ingredients

• 1 loaf Italian bread, such as ciabatta, cut into 1/2-inch thick slices
• Excellent quality extra-virgin olive oil
• Kosher salt
• 2 large ripe red heirloom tomatoes, such as Brandywine, Dutchman, or Giant Belgium
• 2 large ripe green or black heirloom tomatoes, such as Cherokee Purple, Black Krim, Green Zebra or German Green
• 2 large ripe yellow or orange heirloom tomatoes, such as Yellow Brandywine, Georgia Streak, Striped German, Orange Strawberry, Kentucky Beefsteak, Old German, Husky Gold, Yellow Brandywine, or Lillian's Yellow
• 4 ounces young arugula, stems removed, or sprigs of fresh baby herbs, well rinsed and spun dry
• Herb Vinaigrette, recipe follows
• 8 ounces assorted red and yellow cherry tomatoes or pear tomatoes, such as Sungold, Yellow Pear, Yellow Currant, or Principe Borghese, halved
• 6 ounces artisan goat cheese, crumbled
• Chopped chives, for garnish

Directions

Herb Vinaigrette:

1/4 cup Champagne vinegar

3 tablespoons minced shallots

1 tablespoon Dijon mustard

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup excellent quality extra-virgin olive oil

6 tablespoons minced assorted fresh herb leaves, including basil, parsley, thyme, chives, tarragon, and oregano

In a bowl, whisk together the vinegar, shallots, mustard, salt, and pepper. Let sit for 5 minutes. Add the oil in a steady stream, whisking constantly to blend and until emulsified. Add the herbs and whisk to combine.

Yield: about 1 1/2 cups