Slice tomatoes, arrange on serving plate, crumble goat cheese ( I like the chervre from Vermont Butter and Cheese) on top, roll basil leaves and make thin slices to place on top, also know as chiffonade, do this with red onion too, thin slices on top. Sprinkle some delicious olive oil and lemon juice over it all. Salt and pepper to taste. Enjoy!
The photo above is from Flower Power Annie's gorgeous offerings at the farmers market.