Season with fine sea salt and pepper to taste. Slice heirloom tomatoes into ¼-inch-thick rounds and layer in desired pattern on a large platter or in a large bowl. Distribute basil leaves and oregano leaves evenly atop and throughout layered tomatoes and cheese. Then layer tomatoes on top of the cheese and distribute basil and oregano leaves evenly atop the tomatoes. Sprinkle lightly with vinaigrette, a pinch of flaky sea salt and a pinch of freshly ground black pepper, then add remaining cheese.