Here’s just about the easiest, most delicious late summer appetizer you’ll ever make. And it’s definitely the last tomato recipe I’ll be posting this year.
All you need is vine-ripened tomatoes, scallions, crumbled feta, olive oil, a lemon, and a sprinkling of oregano, salt and pepper. Use whatever tomatoes you prefer. For the photo, I used the last of the tomatoes from my vines - a mix of red cherry, yellow pear, and assorted heirlooms.
Chop the tomatoes and scallions and toss them, along with the feta, with lemon juice, olive oil, oregano, salt, and pepper to taste. Garnish with a strand of lemon peel, if desired. Serve the salad with lots of sliced crusty bread to pile the salad on and sop the juices up with.