Post-Swim Food

This was basically the best recipes I've made in awhile. Please trust me when I say that its incredibly important to have excellent tomatoes in this recipe. Heirlooms tend to have the best quality when bought from a store. Make sure they are firm (but not too hard) and smell like a tomato plant - there should be no soft spots and very few cracks where the stem originally held the tomato on the vine. Do not refrigerate tomatoes as they lose flavor very quickly when cold (same goes with strawberries). I recommend just buying the tomatoes the day you plan to make this recipe.

If you have a tomato plant, these will also be excellent in this recipe. Heirlooms tend to have a slightly more sweet quality that is simply divine, but any ripe and well kept tomatoes will work.

I may have liked this because of the tomatoes, and I may have liked it because I had just gotten home from swimming when I made it. Patrick and I, however, devoured the entire recipe and it probably should have served 4. For reference, I found a description of this here.

Tomato, Feta, and Oregano Salad

Chop 3 ripe heirloom tomatoes and place in a bowl.

Finely mince one clove of strong garlic and add to tomatoes.

Add about 1 to 2 tsp of fresh oregano (just the leaves pulled off the stem bits and added directly)

Drizzle with about 1 Tbsp olive oil.

Add 8 to 10 oz. of crumbled feta.

Mix all ingredients well.

Allow to sit for a little while if time permits.

Serve on a bed of lettuce, kale, or with bread or crackers. Or just eat it plain. 

Enjoy!