Tomatoes are back. I really got excited when I saw big boxes of multicolored heirloom tomatoes on the Happy Boy Farm table at our Kaiser Permanente Oakland Medical Center farmers' market last week.
Along with newly offered Armenian cucumbers, red onions, fresh basil, some olives, and feta cheese, the tomatoes were the inspiration for this recipe for a delicious Greek salad.
It has been a very long winter and spring. For me, the availability of locally grown, organic tomatoes is a reaffirmation that much is actually good in the world.
Servings: 4 as a salad course