Recipe: Too-Hot-in-the-Kitchen Tomato Salad

By Kira Hamman

Four large ripe tomatoes, ideally in different colors:

• ½ cup pitted kalamata olives, halved
• ¼ pound feta cheese
• 2 tbsp. fruity olive oil
• 2 tbsp. red wine vinegar
• Fresh ground black pepper to taste

Chop the tomatoes into bite-sized pieces. Skip the whole peeling and seeding nonsense – it’s all tomato! Place the chopped tomatoes in a bowl.
Add the olives Read the rest of this entry »