It’s lunchtime here on a slightly overcast Friday afternoon in our little neck of the ATX hood. I haven’t been to the market in about a week. I’m famished and have basically no food around. Really? The truth is I have a pantry full of ingredients and a fridge that needs a little stock rotation. And I don’t want to cook. So the challenge is getting something in my belly fast that’s simple and delicious! So here goes…found some feta in the cheese drawer, picked heirloom tomatoes and basil from the garden, have the ubiquitous salt, pepper & olive oil…I think that will work. Let’s do it!
Ingredients
1/2 medium size heirloom tomato, sliced 1/8”
Slice of Feta cheese, 1/8” slice
Leaves of fresh basil stem
Sprinkle of salt & pepper
Drizzle of a good quality olive oil
Process
On a small salad plate, arrange slices of tomato and Feta so that they over lap. In between place a leaf of basil. Sprinkle with salt and pepper. Drizzle with olive oil. Done. Eat with joy!
Tips
*Use your favorite tomato.
*Tomatoes can be roasted.
*Salad best during tomato season.
*Nice to serve with a big hunk of crusty bread or garlic toast.
p.s. The yellow flowers are from our ever blooming fennel plants that have gone to seed. They’re beautiful and delicious adding a wonderful little crunch along with a slight anise flavor.
Now, time to eat!!!