I grew up eating a tomato salad flavored with sliced onions, basil, a little olive oil, crumbled blue cheese and a splash of vinegar. We have taken this Sunday night summer dish and adapted it. We used an assortment of young tomatoes which we dressed with chives, salt and olive oil. We then used young marjoram and nasturtium leaves to add herbal punches to the tomatoes. Finally, we poured Roquefort water over the dish to add the blue cheese element I find essential to this tomato salad.