It is peak tomato season now in the Midwest area. Hot summer days produce beautiful, juicy tomatoes. Heirloom tomatoes are back in popularity. They come in many colors, stripes, and shapes and each type has a unique flavor. The seeds have been passed down from generation to generation. Have you ever wondered if the tomato is a fruit or vegetable? Learn more about everything tomato here.
Simple Greek Salad
- 5 Ripe heirloom tomatoes of varying colors
- 1 Sweet onion
- 10 Kalamata olives
- 1 Thick slice of Feta cheese or one cup of crumbled Feta
- 5 Tbsp Olive oil
- 1 large Cucumber
- Fresh or dried oregano
- Three are three types of feta cheese, varying in firmness and level of salt: Greek feta, Bulgarian or French. Bulgarian feta is the saltiest type, with a firm but creamy texture. French feta is less briny and tends to be a bit softer, so it's easier to whip. Greek feta is tangy, briny, and sharp with the most flavor. Look for any of these in specialty European or Middle Eastern stores.
- Cut all vegetables to the size of your liking, cut up feta to cubes, shred on a cheese shredder or crumble. Drizzle with quality olive oil generously. The completed salad will last in the refrigerator for a couple of days but tastes the best when served at room temperature.
Sea Salt and Honey: Celebrating the Food of Kardamili in 100 Sun-Drenched Recipes: A New Greek Cookbook by Chloe, Olivia, and Nicholas Tsakiris
The Ultimate Healthy Greek Cookbook by Yiota Giannakopoulou
Flavours of Greece by Rosemary Barron
Community Services Librarian
Kansas City, Kansas Public Library
625 Minnesota Ave.
Kansas City, KS 66101
913-295-8250 ext 1103