Oh joy! The tomatoes are finally ripening, after months of (our) impatient waiting. It’s time to get creative with tomato recipes.

When I looked at the big plateful of tomatoes, I had a flashback to our trip to France last September. At a restaurant in Giverny where Monet used to hang out with his pals, I had a wonderful appetizer called something like “freshness of the summer.” It certainly tasted like summer. Mary and I tried to deconstruct it, and I came home with a scrap of paper with the words “tomato (gazpacho?) cucumber sour cream feta.”

All these months later, I can no longer envision it. But essentially it was a tomato parfait presented prettily in a glass. It was delicious. With my tomato bounty, I tried to re-create it. Here is my version, sorta kinda the same.

Tomato Parfait

2 c. of ripe tomatoes, seeded and diced

Balsamic vinegar, reduced to a syrup

2/3 c. creme fraiche (you can substitute plain Greek yogurt but it will lose some of the silkiness)

2 seedless mini cucumbers, diced

1/4 c. feta cheese, cut into small cubes

1 T. chives, minced

Divide the diced tomatoes among four stemmed glasses. Drizzle with the reduced balsamic vinegar syrup. Mix the creme fraiche and diced cucumbers, and spread on top of the tomato layer. Scatter the feta cubes on top. Sprinkle with minced chives.

Note: I don’t think this needs salt, because of the balsamic and the feta, but add if you think necessary.

Sandy Johnson is a journalist and a gardener, equally passionate about both. She lives in Alexandria, VA.  Visit her on her blog, Grassroots & Gardening.

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