Arrange the heirloom tomatoes in a single layer on a paper towel-lined plate or small baking sheet. Season well with ½ teaspoon kosher salt. Cover with paper towel, patting down so the paper towel comes into contact with the tomatoes, then set aside while you prepare the honey balsamic & crispy garlic breadcrumbs.
In a small bowl, combine the white balsamic vinegar, honey, & fresh thyme leaves. Whisk to combine well. Set aside.
Melt the butter in a small skillet over medium heat. Once melted, stir in the garlic. Cook just until fragrant, about 30 seconds - 1 minute. As soon as the garlic becomes fragrant, stir in the panko breadcrumbs. Cook, stirring often, until toasted & golden, 2-3 minutes. Remove from the heat & transfer to a small bowl for serving.
Pat any excess moisture off of the tomatoes, then arrange them on a large plate or serving platter. Sprinkle the crumbled goat cheese over top. Drizzle the honey balsamic all over the tomatoes & goat cheese, followed by a generous sprinkling of toasted breadcrumbs. Finish the salad with a drizzle of extra virgin olive oil, fresh thyme leaves, & ground black pepper as desired.
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