In a large mixing bowl, combine the chopped heirloom tomatoes, diced cucumber, sliced red onion, basil, and parsley.

In a separate bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper.

Pour the vinaigrette over the salad and toss gently to combine.

Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.