Here is a photo of James' salad that made him roll his eyes because he's prepared so many of these in his professional career.
Here's a photo essay on the whole meal, including the marinating of the zucchettas, green walnut cracking, Sunchoke Field Standing, and piglets.
This salad was prepared by cutting thick slices of 3 colors of tomatoes: cherokee purples, german stripes, and green zebras, and placing them on the largest platter my kitchen could muster. In this case it was a dorky one with turkeys on the edge, luckily the camera didn't catch that detail. Then olive oil, balsamic vinegar, S & P were all liberally sprinkled over the whole thing, then roughly chopped genovese basil. That's it!
The roasted pepper salad? I watched him roast the peppers, but I was busy setting the table and preparing the grill, I didn't see the rest. It was a very simple salad that appeared to just be roasted peppers, S & P, maybe some olive oil, but then chefs do have a way of sneaking all kinds of things in there. I'll ask Chef J. and report back.
Official Heirloom Tomato Salad Recipe
Heirloom Tomatoes of at least 2-3 colors
Olive oil: best quality available
Balsamic Vinegar: best quality available
S & P
Chopped Basil (or mint or oregano for a different flavor?)
Cut tomatoes into thick slices. Compose tomatoes on a large plate or platter. Sprinkle with oil, vinegar, salt and pepper, and finally top with the basil.