This is tomato season in Vermont. It lasts about a week. Within this week the tomatoes for sale on the market go from green tomatoes for frying to super-ripe, nearly-rotten, sweet heirloom tomatoes. Well, we are on the downhill of the season now, which, like with mountains, happens to be the best part. Tomatoes are colorful, juicy, sweet and actually tomato-flavored. Most people in the US will not have access to such beauties, but once every year. As a member of this crowd, I treasure these moments and savor their fruit every day.
3 large heirloom tomatoes
fresh cucumbers Preparation
Slice the tomatoes with an extra-sharp knife. Serration helps here, as you don't want to squeeze the juice out of the tomatoes. The serrated blade bites into the skin easier.
Layer them alternating fun colors, interspersed with sliced, sweet cucumbers. Drizzle with balsamic glaze. Top with Feta, lemon pepper and fresh, julienned basil. Serve with an additional cheese of your choice, if desired.