This classic recipe is such an oldie that I can't find it on Martha's website anymore. I know it's simple but it's so delicious and a perfect way to use up the cherry tomatoes in the garden.
Tiny Tomato Salad
Martha Stewart, circa 2006
2 pints heirloom cherry tomatoes
1 cup basil leaves
extra virgin olive oil
4 ounces feta cheese, crumbled
1 tablespoon fresh oregano leaves
ground pepper, freshly ground
1. Cut 3/4 of the tomatoes in half, and place in a bowl. Set whole tomatoes aside for garnish.
2. Arrange basil leaves on each of four plates. Top each with 1/4 of the cut tomatoes. Drizzle with olive oil and balsamic vinegar. Garnish with reserved whole tomatoes, the feta cheese, and oregano. Season to taste with salt and pepper. Serve.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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