Whisk the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.Cut the regular tomatoes into ¼-inch-thick slices, and the plum tomatoes into wedges. Cut the cherry, grape and teardrop tomatoes in half. Arrange the tomatoes and cheese on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.