In a glass jar, combine olive oil, minced herbs, garlic, vinegar and a pinch of salt and pepper. Cap jar and shake to emulsify.

Core and slice larger tomatoes.

For smaller tomatoes, halve or cut into wedges and toss with a little vinaigrette.

Slice cheese into disks and layer with the large tomato slices on a platter.

Arrange the cherry tomatoes around the dish.

Sprinkle with sea salt, drizzle with vinaigrette, and shower with a garnish of fresh-cut herbs.