Heirloom tomatoes are hands down the best tomatoes you can buy. Not only are they tasty, coming in all shapes, sizes and colors, they make a beautiful centerpiece on your table to wow your guests, or even just you. Like with any (mostly) raw, plant-based dish, the quality of the ingredients dictates the results. If you feel like being spoiled, or you really want to impress your guests, this is one time where you can pull out all the stops, and be truly rewarded with the results of your extra efforts; and there are plenty of opportunities to do so in this recipe. Truffle salt, laden with real black truffle is an exquisite treat, nothing else can substitute for the deep aroma of fresh black truffle. Olive oil and balsamic are another opportunity to push this dish over the top. I like to use extra virgin olive oil from Spanish Hojiblanca olives, but walnut oil also lends a nutty flavor, complimenting the pumpkin seeds. Finally, balsamic is another place you can splurge and your taste buds will thank you – I like to use a spicy, serrano honey balsamic I purchase at a local specialty store.