You must have really fresh tomatoes for this salad to work. If the skin is tough then use it for a cooked tomato dish instead. I was first served this dish when on an interview for a writing job and while I didn’t take the job, I’m still eating this dish.
Top a thick slice of tomato with a leaf or two of fresh basil and a thin slice of feta cheese.
Optional: sprinkle with black pepper and drizzle with a little extra-virgin olive oil and balsamic vinegar.
