We're all guilty of overthinking, overloading, and over-accessorizing a dish, but when you're cooking with great produce, you don't have to. Quality fruits and vegetables should be the focal point of the dish—they don't need to be buried in a lot of accountremont, sauces, and garnishes to make them taste good. This summer, I've been into a very simple heirloom tomato salad that is just that—a salad of tomatoes. The components in it come from multiple farms in Montauk that we've been working with at Ruschmeyer's, a hotel in Long Island where my brother and I have been cooking all summer. They've been supplying us with the type of produce that should be allowed to show a lot of skin.