If making the salad as a side dish, chop the tomatoes into various cuts, some wedges, some large dice, etc… for variation on the plate. If using as a topping for bruschetta or as we will do in the class, topping for parmesan tuiles, cut the tomatoes into a small dice. Toss tomatoes with the fresh herbs. In a small bowl, whisk together the vinegar, oil, salt and pepper and drizzle over the salad. Season with salt and pepper to taste and garnish with herb flowers.