Bob and Cindy returned from a weekend trip to Flagstaff the other day with three of the biggest tomatoes I have ever seen in my life from a side-of-the-road farm stand. HUGE tomatoes. They were the size of pomelos. Huge. Just huge. Unfortunately I had just returned from Whole Foods with three cartoons of tomatoes from Sunizona, and we have been trying to eat our way through the mass of every since. This is just a quick post because really, you can’t live without this recipe – trust me. Enjoy!
Tomato Salad with Feta and Mint
Time: 10 minutes; serves 4.
2 large tomatoes at room temperature, preferably organic and farm-sourced
2-3 tablespoons good olive oil, the greener the better
1/4 teaspoon salt
1/4 cup feta cheese, crumbled
1 tablespoon fresh mint, minced
5-6 kalamata olives, minced
more salt and pepper to taste
Wash tomatoes well and core out stem. Cut each tomato into 4 thick slices and arrange on a plate. Drizzle with olive oil; sprinkle salt evenly over tomatoes. Sprinkle feta, mint and olives next, finishing with a little more salt and pepper if desired. Serve immediately.