Vine ripened tomatoes are the best. I can eat them morning, noon, and night, and do when they are in season. There are so many options – tomato sandwiches, tomato pie, baked tomatoes, tomatoes in a green salad – well you get the picture. Unfortunately, some of my absolute favorite ways to eat tomatoes also rank rather high on the calorie count. My recipe for tomato pie includes a delicious crust in addition to a ton of cheddar cheese and mayo. I love it but my hips say no! So what’s a gal to do when there are all those wonderful, ripe, delicious, tomatoes just waiting to be eaten?
Last summer a good friend who’d spend a week in Santorini shared her answer to this dilemma. She calls this a Mediterranean salad or a Greek salad. It is so simple and yet so filling!
One medium cucumber skinned and cut into bite sized pieces
One large, lucious, vine ripened tomato cut into bite sized pieces
Fresh basil chopped and sprinkled over the top
Sprinkle with Italian seasoning – I use Penzey’s
Feta cheese crumbled over the top
Drizzle with EVOO (extra virgin olive oil) or oil and vinegar – your preference!
It is light and filling and perfect for those hot summer evenings.
P.S. A glass of Valpolicella is a perfect companion to this meal.