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Serves 4.
Ingredients
4 ripe Early Cascade tomatoes
4 tablespoons thinly sliced red onion
8 small basil leaves, washed, dried and torn
Sea salt and freshly ground pepper
Extra virgin olive oil
4 ounces sheep’s-milk feta (optional)
Directions
Cut the tomatoes in wedges or slices. Sprinkle with the red onion and basil. Season with salt, pepper and olive oil. Add crumbled feta, if using. Serve immediately.
Note: This recipe can also be made with any tomato with a good sweetness/acid balance, or if you use good cherry tomatoes like sweet 100s, it can be turned into a crostini.
