Slice tomatoes and arrange on platter. If some tomatoes are very small, quarter and nestle within the slices. Lightly salt the tomatoes.

In a small jar or container, combine juice of 1 lemon, Dijon mustard, garlic, salt and freshly ground black pepper. Shake to dissolve mustard and salt. Add 3x as much olive oil as there is lemon juice (for instance, if there was 1 tablespoon lemon juice, add 3 tablespoons oil). Shake to emulsify.

Drizzle vinaigrette over tomatoes and scatter freshly torn Basil and Tarragon across the top.