- 2 pints assorted heirloom cherry tomatoes
- 1 cup basil leaves
- Olive oil, to taste
- Balsamic vinegar, to taste
- Coarse salt and freshly ground black pepper
- 4 ounces feta cheese, crumbled
- 1 tablespoon oregano leaves
1. Cut 3/4 of the tomatoes in half, and place in a bowl. Set whole tomatoes aside for garnish.
2. Arrange basil leaves on each of four plates. Top each with 1/4 of the cut tomatoes. Drizzle with olive oil and balsamic vinegar. Garnish with reserved whole tomatoes, feta cheese, and oregano. Season with salt and pepper.
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