For me, this time of year is about tomatoes, especially but not only heirloom varieties.
My favorite way to eat them (shown above) is the way Jamie Oliver does it:
Cut up a big bunch of heirloom tomatoes of various shapes, sizes and colors, salt them for 30 minutes in a colander, then mix them with dried oregano, good vinegar and olive oil and pepper, add torn pieces of soft mozzarella and basil leaves. Cut some in horizontal slices, and cut others into quarters or eighths, according to their sizes and shapes.
The taste and texture of the tomatoes and the simple dressing mingled with their juices screams SUMMER!!!!