Divide and fan the tomatoes on 4 plates. Place the remaining ingredients, except the greens, in a salad bowl and whisk to combine. Add the greens and toss to coat. Divide and mound the greens on top of the tomatoes and serve.
Recipe Options: This salad could be dressed up in a variety of ways, such as topping it with nuggets of blue cheese or goat cheese, diced yellow bell pepper, thin slices of shallot, and/or toasted pine nuts. When available, instead of beefsteak tomatoes, use slices of heirloom tomatoes in this salad.