Me, I liked them any way I could get them. I still eat them fully ripe, part ripe, and I fry the green ones.
I missed the farmer's market over the weekend, so I stopped at a farmstand for my tomatoes. Compared to the photos from the other day, these look pink. For one thing, the last tomatoes were a very dark heirloom variety, so they were a deep, deep red inside. And second, these were just a little bit short of being fully ripe.
But that's fine. I'm an equal-opportunity tomato eater.
The salad was simple: tomatoes, fresh cucumbers, Real Salt (It's a brand name. It's pink and has flecks of darker colors. Allegedly has more minerals or something.), basil-infused olive oil, pepper, and a teeny sprinkling of brown sugar. Nothing was mixed, it was just sprinkled on.