August heirloom tomato salad with herbs

• 2 pounds heirloom or tricolored tomatoes (tiny ones halved, larger cut-up)
• 2 tablespoons olive oil 
• 2 tablespoons red wine vinegar
• 1 clove minced garlic
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill  
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons fresh basil leaves
• Salt and pepper to taste

Combine all ingredients in a large bowl and toss to coat dressing evenly. Refrigerate for at least 15 minutes before serving.