I have an inkling that the more global and connected our lives get through technology and new communications platforms, the more valuable hyper-local experiences are becoming.
There’s nothing quite like the sensation of browsing your neighborhood farmers’ market on a Saturday, where you run into friends, colleagues and artisans who know you by name. And yes, I mean “neighborhood farmers’ market,” because it seems I’m discovering new markets every year – we have, what, five in my city?
On my recent visit to the Old Salem Cobblestone market, I picked up a bunch of colorful tomatoes that I wanted to eat immediately. They had those green striped “zebra” tomatoes, your classic red heirloom and a pretty yellow variety called Lillian, like my sister!
Once I picked out my basket-full, I hurried over to the goat cheese stand and almost had to fight a woman to get the last 5 ounces of feta goat cheese. But I won! And I don’t feel bad.
What came later was a delicious lunch for two that would also serve well as a summer appetizer – I’m calling it a twist on my typical tomato/basil/mozzarella salad.
Heirloom Tomatoes with Feta
- 3-4 large tomatoes, or equivalent smaller
- 1 bunch fresh basil leaves
- 5 oz. feta
- Sliced baguette
- 1 garlic clove
- S&P to taste
Preheat broiler. Place enough bread slices for two people on baking sheet and drizzle with EVOO, and sprinkle with salt and pepper. Broil until lightly toasted, then rub toasted sides with raw garlic. Place on platter.
Meanwhile, thickly slice your feta and tomatoes.
Place tomato and feta slices equally on bread, then scatter platter with basil leaves. Sprinkle with cracked pepper (you probably won’t need more salt if the feta is super salty). This was an excuse to use a beautiful new platter we got as a wedding gift.
Now, all you have to do is enjoy! The bread soaks up all the tomato juices and the feta adds a seasoning all its own. Eat with your hands.
So fresh, so simple, so yummy.
Enjoy, friends! xoxo