Here in the Bay Area, we have an amazing variety available in the summer months at farmer's markets and even at the grocery store, heirlooms of all colors, but always debate with how to top them for fear of ruining a $5 tomato or even not making the best of it.
Oil? Olive Oil? Fresh basil? Sea salt? Flake salt? Pepper? Vinegar? Lemon juice?
How do you like to dress yours?