At this past week’s Clinton Farmer’s market, we bought a pint of delicious cherry tomatoes from Jason at Kingfisher Farm. We’ve been cutting them up and putting them in our omelettes and salads.
We also inhale tomato sandwiches this time of year. Sister-in-law Dana gave us this fantastic recipe that uses our feta:
Tomato-Feta Sandwich
1-2 ounces JFF feta, crumbled
1-2 T mayonnaise
favorite bread, toasted
sliced tomatoes
basil or chives (optional)
salt & pepper to taste
Mix mayonnaise and crumbled feta, spread on toasted bread. Top with tomato slices and basil or chives if using. I tend to not need salt, but you may disagree. I always add a few hearty grinds of fresh pepper. Enjoy!