Tomatoes with feta: Sometimes simple is better

March 9, 2012 § 7 Comments

One of the easiest and most delicious dishes you can make is simply sliced tomatoes from the Farmer’s Market.  If you want to make them even better, drizzle over a little olive oil.

You can just stop there with the olive oil, or go a little further and add very thin slices of feta cheese (mozzarella is also good).  Top that with dried or fresh minced basil, pepper and salt, a few capers, and some slivers of red onion.  Then pour over a very small amount of balsamic vinegar, and you will have the perfect dish.  It’s casual and very tasty.  You can make a meal of this (we actually have done so on many occasions), and it is so satisfying.

This also makes a nice appetizer and is good served with drinks on the patio.  These very same ingredients are perfect with pasta.  Dice the tomatoes instead of slicing, and then just toss everything with some hot linguini or angelhair pasta…delightful and very colorful.

It’s amazing to us that people pay so much money to buy something like this in a restaurant, when it can be made so inexpensively (and much better) at home.  Restaurants are fine once in awhile, but really nothing beats our own patio, with a tomato and feta appetizer, and a glass of nice wine.   Speaking of which, our good friends Olga and Anthony are joining us for dinner this Saturday, and Dave’s going to cook up some seafood for us.  This is always a treat.  Dave does this maybe twice a year and it is always so much fun, because that man really knows how to prepare seafood.  I’ll be sure to share pictures later on for you.

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§ 7 Responses to Tomatoes with feta: Sometimes simple is better

  • Noreen says:

    Looks delicious. I can’t wait for fresh tomatoes this summer.

  • pusspudding says:

    Could call this a good version of my tomato & moazzarella stack. This will I try, because I like capers – easy to shop for “lonely dinner”. Thanks and tell Dave I’m excepting stunning photos. *laughter

    To get a really nice effect on capers – deep fry them and they opens up like small flowers – drain them on absorbing paper, they also become a bit sweet. Everybody will wonder what it’s! a little wow-effect.

    • Libby says:

      Yep, Dave and I are ramping up to go to the fish market tomorrow to get the seafood…should be fun. And thanks for the tip on deep frying capers; what an excellent way to try them.

    • Libby says:

      Yep, Dave and I are ramping up to go to the fish market tomorrow to get the seafood…should be fun. And thanks for the tip on deep frying capers; what an excellent way to try them.

  • df says:

    Simple is almost always best, isn’t it. Delicious. Can’t wait to have tomatoes from our garden later this year (it’s a tease to hear that you have your plants out!). Enjoy your seafood night!

  • Libby says:

    They’re out, but in pots, because it still might be a little cold for them. I can yank them back inside if it threatens to freeze. Later, when it’s warm, I’m going to put them into the ground.

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