This recipe is perfect just before the beginning of tomato season and just as it ends. Grilling the tomatoes gives them a smokiness that complements their natural tanginess.
On a cutting board, toss together parsley, cilantro and chives. Coarsely chop all the herbs together. In a medium bowl, combine herb mixture and garlic. Stir in olive oil; set aside.
Slice tomatoes into 1/2-inch slices. Generously season with salt and black pepper. For a charcoal grill, grill tomato slices on rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tomatoes are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tomato slices on grill rack over heat. Cover; grill as above.)
Transfer tomatoes on a platter, arranging slices in a single layer. Spoon some of the herb oil over tomatoes; turn slices over and spoon on remaining herb oil.
In a separate bowl, combine the lettuce, hazelnut, almonds, pistachios and raisins. Season to taste with salt and pepper. Drizzle vinegar over lettuce mixture; toss lightly to coat evenly.
Spoon lettuce mixture atop tomatoes. Makes 4 servings.