Arlington Gardens Tomato Salad – 08/08/2011

The August tomato onslaught leads us to propose the following recipe, a summer classic at the farm: cut 4 or 5 large tomatoes into pieces, add a small diced onion, add cubed feta, sprinkle everything with dry or fresh thyme and basil, add pepper and dribble some of your best olive oil; mix gently. No vinegar required; the tomatoes’ own acidity suffices. It’s deliciously simple as is, but cucumbers or olives add a nice finishing touch.