Homegrown Tomatoes

My father had a green thumb. Every morning he could be found in the backyard tending his garden. We lived in a temperate climate and had fresh homegrown tomatoes year-round. He said that early morning was the best time to pick. He taught us to be patient and to wait until the tomatoes were ripe. Tomatoes will soften once picked if left on the windowsill in the sun for a day or two. He said to never to refrigerate fresh tomatoes because that makes them grainy.
My kitchen garden is not as productive as Dad's was, so I purchase tomatoes at the store. Tomatoes in the supermarkets are sometimes disappointing, especially if they have been picked too soon. However, I have found that cherry tomatoes are usually left on the vine longer and taste closest to homegrown.
To make a quick tomato salad slice cherry tomatoes in half. I learned a cute hack from an online video how to do this quickly using two plates. Add chunks of cucumber and ripe red, yellow and orange bell pepper. Season with salt and pepper and dress with housemade vinaigrette. This can be served right away or chilled to serve later.

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housemade vinaigrette
1/2 cup safflower, olive or other salad oil
1/2 cup raspberry vinegar or lemon juice
1 tablespoon dijon mustard
Put in a leak-proof container or jar. Cover and shake.
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I make a jewel-toned salad by placing bright pieces of tomatoes, cucumbers and red, yellow and orange peppers on a bed of lettuce. When I have homegrown tomatoes, I slice them and serve them with a drizzle of my vinaigrette and shaved parmesan. What are your favorite ways to enjoy tomatoes?