More good eats

In my last post about freshly made salsa, I mentioned that we are also eating many tomato sandwiches and lots of tomato salad. I adore tomato salad, although I never make it the same way twice. In addition to tomatoes, of course, the basic ingredients are always olive oil, red wine or balsamic vinegar, salt and pepper; the other ingredients that may or may not be added are shallots, red onion, cucumber, feta cheese and Greek seasoning from Penzeys Spices.

Here is the version I made yesterday:


To accompany the tomatoes, olive oil, salt and pepper, I used shallots grown in James' garden, red wine vinegar, feta cheese and the Greek seasoning. I like to prepare the salad early in the afternoon and let it develop its flavors at room temperature. In tomato season, I often eat some variation of this salad every day, and I never tire of it.