Summer meals often include tomatoes and this made a wonderful first course for a summer dinner.
Not one but four different kind of heirloom tomatoes (including one from Linderhof's garden) quartered and arranged on a plate.
Topped not with oil and balsamic vinegar but rather a basil mayonnaise. And finished with salt and lots of pepper. It's an easy to make dressing -- boughten mayonnaise with a squeeze of lemon juice, salt and pepper and LOTS of chopped basil. Letting it sit for a while makes it even better for the basil then really infuses the mayonnaise.
The three colors of tomatoes on a blue and white plate, garnished with green basil made for a pretty dish. It was tasty as well and the thing we hate about fall coming is that tomatoes will soon be but a memory.