Hello Fellow Foodies,
Did I ever score some of the most delicious Cherry Heirloom tomatoes. They come in all shapes, colors, and sizes. Whichever type you choose, is like popping a piece of candy in your mouth. I have what is left sitting in a bowl on the counter and that in itself is a feast for the eyes. I purchased them from Jerry at Deerfield Farms in Sandpoint, ID.
If you haven't yet, check in on the fourth addition of The Foodie Fanatic with the Farmers. I enjoyed a great conversation with Jerry and his daughter Patricia, who was by the way, sitting eating an organic tomato like an apple. A girl after my own heart.
I learned quite a bit and look forward to a trip north for a visit to see first hand how the pros go green and organic and have success. How could something so beautiful and fantastically tasty not inspire a recipe.........
This is a basic concept to follow and adjust to your taste.
For the dressing or base:
1/2 cup sour cream (use yogurt if you like)
1/4 cup cottage cheese
1/4 cup feta cheese-crumbled ( you pick the flavor)
1 tbsp red wine vinegar
pinch of organic sugar ( if possible)
Salt & Fresh cracked black pepper
Incorporate all ingredients well, cover, and refrigerate while prepping the vegetables.
One cucumber - peeled, seeded, and diced or sliced
1/2 cup black olives sliced in half
1/4 cup thinly sliced red onion
1 pint cherry heirloom tomatoes sliced in half depending on the size
Combine all ingredients together adding the tomatoes last, gently. If you happen to have some fresh basil, chop a little for fresh summer flavor.
Sit back with a glass of iced tea and enjoy!
Until next time,
Eat Well and Be Happy!
The Healthy Foodie Fanatic
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