Stacked Tomato Herb Salad

One beefsteak tomato or other large tomato
Fresh basil leaves
Fresh thyme, oregano or rosemary leaves (mince the rosemary leaves)
Sweet Onion slices
Goat cheese, Gorgonzola or Feta, sliced (would be best to find low fat - I know low fat feta is available)
Arugula or other greens

Dressing:
1/4 cup Balsamic Vinegar
2 tablespoons finely minced onion chives or 1 tablespoon minced shallot
1/2 teaspoon minced garlic
1/4 cup Olive oil
Sea salt and freshly ground pepper to taste

Make a bed of greens on a small plate. Thickly slice tomato horizontally. Core out a small hole in the top and set aside. Put one slice on the greens, place and layer on it the following, adding a bit of dressing as you layer, or wait until the whole tomato is assembled before pouring on dressing:

First layer:

herbs and cheese
Top with tomato

Second layer:

herbs and onion

Put top of tomato on second layer. Pour dressing over. Put basil sprig in cored out hole on top of tomato. If desired, crumble or slice cheese and put around the base of the tomato.