I picked up a wonderful mix of tomatoes on my usual Wednesday morning trek to the Byward Market. I like to get there early, enjoy a cafe au lait and apricot brioche at Le Moulin de Provence. It gives me an opportunity to speak to the vendors and see whats available before they get too busy. Usually by 8:30 I have made my purchases and already heading home to write for the rest of the morning (this particular morning I was also lucky enough to enjoy a cup with Don of FoodiePrints).
I love the Heirloom Tomato Salad with Buffalo Mozzarella from the Earth to Table cookbook. With this recipe in mind I made a similar version for dinner last night and it was lovely. Each tomato was like a mouthful of sun, the definition of summer. I used feta and fresh basil I picked from my garden. It really was divine.
2 pounds of assorted tomatoes cut into wedges
1/4 cup of fresh basil leaves (rosemary is good with it too)
feta cheese (as much as desired cut into chunks)
1/4 cup of good olive oil (more or less as desired)
sprinkle of sea salt
sprinkle of black pepper
Toss and enjoy. Serves 3-4