There’s nothing very complex about this salad. It’s simple and clean, but there’s also something kind of elegant about it. It’s my favorite type of salad. What’s special about it, and the reason I’m sharing it with you, is its unique combination of ingredients…heirloom tomatoes and cherries.

Because this salad is so simple and two ingredients are taking center stage, I insist you find super fresh, high quality ingredients. If you have a great Farmer’s Market and can wake up early enough to shop it, do your gathering there. If not, stand in the produce section of your very best foodie store (Whole Foods, Central Market, Trader Joe’s, etc.) and spend at least 5 minutes choosing heirloom tomatoes. I like brandywines and Cherokee purples, but you might prefer green zebras or yellow plums. Gaze, caress, admire and choose your two favorites. Next, find some cherries. The ones I used were from Hood River in Oregon. They weren’t cheap, but they were absolutely worth it. You’ll also need some baby greens, olive oil, and balsamic and red wine vinegars.

When you get home, set your ingredients out. Place about 4 cups of baby greens in a pretty salad bowl (this salad deserves a touch of glamour). Cut your tomatoes into large wedges and add to the greens. Pit and halve your cherries (about 2 cups) and add to the salad. Whisk together 1/4 cup of balsamic vinegar, 1/4 cup of red wine vinegar and 1/2 cup olive oil. Drizzle over your salad. Enjoy!