I hate saying goodbye to friends. I loathe it. It saddens me beyond measure. But that ‘s what I did this past Tuesday. Over coffee my friend, Craig, and I caught up with each other after not seeing each other for a good three or four years. We kept in touch every now and again through Facebook. Craig is a professional chef on yachts…yachts that cater to A-list movie stars. The opposite of that penny-ante galley position I accepted for one summer in the Abacos. Regardless, I look at his life as one big, fat adventure. We chuckled over adventures gone wrong, shared and rejoiced culinary triumphs and discoveries. Both of us had lost close friends and understood the encompassing heartache and profound loss. He announced he’s trading palms for pines. Turns out Craig is moving to the Pacific Northwest. And although I don’t see him often enough and may not ever see him again, I rejoice in his leap for the good in life, his optimistic outlook towards life situations. We’ll continue laboring to recognize goodwill, tolerance, charity and beauty in the darker corners of our personal worlds no matter the struggle. That said, I will miss him. He left me with happiness, a bag of his homegrown tomatoes and a fabulously simple recipe. I share that with you.
I don’t include specific amounts of ingredients in this salad as it can be made as small or as large as you wish. As with all simple recipes the quality of your ingredients is paramount. If you try to cut corners or even leave out a component, the recipe will be compromised. When the outcome is less than perfect or an utter disappointment you’ll know why. French thyme, whether fresh or dried, will not yield the same results. It must be lemon thyme. If you can’t find it in the produce department at the grocery store most likely you can pick up a pot at your nursery or gardening center. It’s well worth the trip! This salad is best served at room temperature. Any bits left over are fabulous the following day tucked into an omelette. And the dressing is like liquid sunshine drizzled over a mixed green salad, boiled new potatoes, asparagus or roasted chicken. Imagine it on grilled shrimp or mahi. The possibilities are without end. Enjoy!
Heirloom Tomato, Feta and Lemon Thyme Salad
- Meyer lemons or regular lemons if Meyers are not available in your area
- good olive oil
- salt and pepper
- heirloom tomatoes
- Greek feta cheese
- fresh lemon thyme
- Pour equal amounts of fresh lemon juice and olive oil into a glass jar with a lid.
- Add salt and pepper to taste, cover tightly with the lid and shake vigorously.
- Refrigerate until ready to use.
- Slice tomatoes and arrange on serving dish.
- Crumble the feta cheese by hand and scatter generously over the tomato slices.
- Sprinkle fresh lemon thyme leaves over salad. Garnish with a few sprigs of the lemon thyme.
- Shake salad dressing to mix well then spoon over salad.
- Adjust salt and pepper to taste and serve.