Late summer may be the most relaxed cooking time of the year.  All it takes to put together a beautiful salad is a basket of heirloom tomatoes, fresh herbs, and a bright dressing, in this case my basil blue cheese vinaigrette.  Soon we will be slicing squash and roasting pumpkins, but for now, we still have brilliant tomatoes in yellow, purple, and green, with stripes and ridges that make you miss summer just a bit before it even ends. Perfectly ripe summer tomatoes can be enjoyed with a bit of salt and pepper and a drizzle of olive oil, but they shine just as much with a scattering of herbs…