Let’s talk tomatoes. I remember a recipe from Laurie Colwin—she was an amazing food writer for The New Yorker—and here it is, in its entirety: sliced tomatoes, salt. Genius. Summer eating can truly be that simple. If you’re a seasonal eater, you’ve likely been waiting all year for the lovely, juicy tomatoes that are ready to peak. Head to the farmers market, or if you grow your own garden tomatoes, even better…head to your own back yard!

Tomatoes are true goodness, meant to be enjoyed and savored. There is nothing better for your soul than enjoying fresh tomatoes straight off the vine when they’re ripe and perfect.

If there’s one thing everyone should be eating for breakfast or lunch, it’s a tomato sandwich. This moment is all about letting the tomato be the star of the show, and there are countless options. Here are some fabulous no-recipe sandwiches.

The biggest decision you should be making in August is what to mix and match. Soft bread or crusty bread? Melted cheese or crumbled cheese? Whatever you decide, all I want to say is, tomato sandwich, let’s go!

Let’s get organized. Here are some amazing cheese options: sheep's milk feta in brine, burrata, feta, ricotta salata, buffalo mozzarella, cheddar, or a gruyere.

And for breads: crunchy toasted bread (with chive butter or olive oil) or soft bread (with mayo).

Which tomato variety: heirloom, beefsteak, Sungold (my favorite) or just about any other variety.

Extra goodness: mayo or butter, olive oil, balsamic, my Basil Vinaigrette (coming soon), basil leaves, some chives, kosher salt, or fresh cracked black pepper.

Or make some oven bacon, slice a gorgeous tomato, toast some bread, grab some beautiful lettuce, and create a BLT. And how about mortadella and provolone on toasted focaccia with mayo and Sungold tomatoes, shredded lettuce, and pepperoncini?

I have a fabulous challenge for you. Make a different tomato sandwich every day for the next month, keep a diary, and let us know which one was the best!

Recently I saw Ina Garten do a Jerusalem salad on a beautiful puddle of hummus and was so inspired that I made my own version using the Jerusalem salad in my cookbook topped with chives and tossed in a bit of Marinated Red Onion oil. It was so easy and fun to do, and I always use the wonderful freshly made hummus from my local Middle Eastern store. It’s August, so get yourself to the farmers market. It’s time for inspired summer eating!