Slice red tomatoes thickly and green tomatoes thinly.
Arrange in a covered bowl or dish, then season with salt, black pepper and cayenne pepper.
Pour about half of a batch of Creole mustard vinaigrette over the sliced tomatoes.
Stir lightly until the dressing saturates the tomatoes completely.
Refrigerate for several hours, but preferably overnight.
The red and green tomato slices have different textures. The red slices are softer, while the green tomatoes have a more meaty flesh. I love this juxtaposition in textures. But, if you don't, simply use all red tomato slices.