Wednesday, September 12, 2012

Tomatoes with Feta and Mint

While I am dealing with some family health issues, I've got a bevy of guest posters who will be filling in for me. I want to thank everyone who has emailed, sent messages my every method possible, and commented on Facebook. We're hanging in there, hoping for a quick recovery.

Thanks, especially, to the blogging community and to food folks in general. You're the most nurturing folks I know.

Now, on to the food!

Guest Post by Maurita Plouff
Get the Good Stuff

I'm a tomato fan. I simply cannot get enough of those luscious summer tomatoes. I wait for them, longingly, all year, and once local tomatoes show up at the farmstands, I become a regular customer. There are so many wonderful things to make with truly ripe tomatoes! Sometimes, though, the simplest things have the biggest impact.

This is a twist on the familiar tomato-mozzarella-basil salad. Change up the cheese and the herb, to make a new taste! I encourage you to experiment with different combinations of cheese and herbs; you may find you have a new favorite.

Tomatoes with Feta and Mint
serves 2

2 large heirloom tomatoes, at peak of ripeness
2-3 oz feta cheese
1/4 tsp salt
1 Tbsp best-quality olive oil
2 sprigs fresh mint

Slice the tomatoes and arrange them on a plate or platter. Sprinkle with salt, and drizzle with good olive oil. Crumble the feta over the top, and then scatter with chopped mint.
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