Wash and dry the 2 large heirloom tomatoes, cucumber, basil, mint, romaine lettuce, and red onion.

Use a vegetable peeler to shave some cucumber into thin ribbons; finely chop the remaining cucumber and shave the red onion.

Slice the 2 tomatoes horizontally through their centers into 6 thick, even tomato slices.

Arrange the 6 tomato slices in a single layer on a serving platter and lightly season them with 1/4 teaspoon flaky sea salt.

Make the Caprese tomato by adding mozzarella pearls and fresh basil to 1 tomato slice; drizzle it with balsamic dressing.

Make the sweet-and-savory tomato by spooning cottage cheese onto 1 tomato slice; drizzle with honey and sprinkle with everything bagel seasoning.

Make the garden ranch tomato by piling cucumber ribbons, chopped cucumber, and shaved red onion on 1 tomato slice; drizzle with ranch dressing.

Make the za'atar labneh tomato by spreading labneh over 1 tomato slice and topping it with green olives, za'atar, olive oil, and fresh mint.

Make the Mediterranean feta tomato by topping 1 tomato slice with feta cheese, Kalamata olives, and chopped cucumber; drizzle with lemon garlic dressing.

Make the Caesar crunch tomato by layering chopped romaine lettuce and fried panko breadcrumbs over the final tomato slice; drizzle with Caesar dressing.

Serve the tomato flight immediately at room temperature, or chill it briefly before serving.