When life gives you tomatoes, you make tomato salad, tomato pesto, roasted tomato soup, caprese salad… well you get my meaning. This has been a particularly bountiful year for tomatoes in the kitchen garden. This next recipe, although not a sandwich is a wonderful, refreshing accompaniment to your favorite sandwhich.
- 4 medium sized heirloom tomatoes (Black Krim used in this photo)
- 1/4 pound feta cheese
- two tbs chopped oregano
- 2 tbs olive oil
- kosher salt
Slice tomatoes and place in single layer on a small platter or medium sized plate. Sprinkle salt and pepper to taste and add the crumbled feta cheese. Top with chopped oregano and olive oil.
Note: I like to use room temperature tomatoes for this (and most other salads). In fact, I can’t think of a salad that makes me want to reach for cold tomatoes. I either keep my tomatoes fresh on the vine, picking when needed, or keep them on the kitchen counter. Storing them in the refridgerator seems to somehow diminish the intensity of the flavor. Still, that’ s my personal preference and… to each her own.