With Barrel-Aged Feta and Olives
"This is one of my absolute favorite ways to eat tomatoes. When it's peak season they need to be celebrated simply. Don't forget crusty homemade bread for dipping."
- Chef Dimitri Moshovitis
1 carton cherry tomatoes, heirlooms, whatever looks good at the farmers’ market 1/4 red onion, thinly sliced 1/2 cup kalamata olives, halved 1/4 cup fresh barrel-aged feta 1 tablespoon Greek olive oil 1 tablespoon red wine vinegar fresh cracked pepper & sea salt
To assemble, simply combine tomatoes, red onion, and kalamatas. Whisk olive oil, vinegar, salt, and pepper, and toss in with tomatoes. Top with freshly crumbled feta and enjoy!
Created by CAVA GRILL