summer/spring 2016

MARINATED HEIRLOOM TOMATO and FETA with SHALLOT VINAIGRETTE

IN A SMALL MIXING BOWL, combine the diced shallots, white balsamic vinegar and half of the olive oil. Season the tomatoes with salt and sugar and arrange them in a shallow baking dish. Drizzle half of the shallot vinaigrette over the tomatoes, tossing very gently to coat. In a small bowl, gently toss the feta cubes with the remaining olive oil, thyme and garlic and set both the tomatoes and the feta aside to marinate, about 20-30 minutes or up to 2 hours at room temperature.

To serve, arrange the sliced cucumber on 4 plates, then add 6-8 tomato wedges, depending on the size. Add 6-8 cubes of feta and drizzle the salad with the remaining vinaigrette. Finish each plate with the basil and freshly ground black pepper.

SERVES 4

2 shallots, very finely diced

3 T white balsamic vinegar

1 cup extra-virgin olive oil, divided

2 ½ -3 lbs. ripe heirloom tomatoes, cut into large wedges

Salt

Pinch of sugar

4 oz. feta cheese, cut into 1-inch cubes

1 sprig thyme

3 cloves garlic, smashed

2 small Persian cucumbers, thinly sliced

4-5 large basil leaves, roughly chopped in large pieces

Freshly ground black pepper