The tomatoes keep coming, and I keep finding things to do with them. Tonight’s main course:
A fresh tomato salad with feta cheese, olives, and onions. All you do is slice the tomatoes and onions, arrange on a platter and drizzle with olive oil and balsamic vinegar. Let that marinate at room temperature for a while and then sprinkle with feta cheese, pitted olives, and parsley.
Of course, ripe tomatoes; good olive oil, olives, and feta; and fresh picked parsley made it all the better.
Served with a couple of slices of ciabatta bread toasted with cheese and olive spread it made a splendid meal.
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