Tomato Salad with Spring Greens and Blue Cheese
3 large, ripe heirloom tomatoes
2 small, ripe heirloom tomatoes
2 cups loosely packed watercress, pea shoots, or arugula
½ to ¾ cup crumbled blue cheese
Extra virgin olive oil, for drizzling
Coarse sea salt and cracked black pepper, to taste
Slice large tomatoes and quarter small ones. Arrange on a large platter. Scatter with greens, and top with blue cheese to taste. Drizzle with olive oil. Just before serving, sprinkle generously with salt and pepper.