August is winding down, but we couldn’t finish out a month of tomato-inspired content without tapping Chef D for a little recipe inspiration! Take it away, D:

“This is one of my absolute favorite ways to eat tomatoes. When heirlooms are in peak season they need to be celebrated simply. Sea salt, top-notch Greek olive oil, barrel-aged feta, a little red onion, and kalamata olives – and don’t forget crusty homemade bread for dipping.”

Fresh Tomato Salad with Feta (Serves 2-3)

1 carton heirloom tomatoes, cherry tomatoes, whatever looks good from your local farmers’ market 
¼ red onion, halved and thinly sliced
½ cup kalamata olives, pitted and halved
¼ cup fresh barrel-aged feta
1 tablespoon Greek olive oil
1 tablespoon red wine vinegar
fresh cracked pepper and 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!

Follow along with Chef D’s #ChefLife on Facebook and Twitter – and get even more inspiration on our Tomato Pinterest Board.

Fresh Tomato Salad with Feta | For Those Who SavorFresh Tomato Salad with Feta | For Those Who Savor