Tomatoes and Plums with Chimichurri and Feta
From Chef Alex Skrzypczyk this has been one of our favorite tomato plates of the season
Ingredients
1/4 tsp smoked paprika
1/4 tsp chili flake
1/4 tsp dried oregano
1/8 tsp whole cumin
1 garlic clove, minced
1 bunch scallion, whites and greens separated
1 bunch cilantro
1/2 bunch parsley
3 tbsp red wine vinegar
3/4 cup olive oil
1 tbsp honey
4 oz feta
4-6 tomatoes (or roughly 1 tomato per person)
4-6 plums any variety
Method
- Combine the paprika, chili flake, dried oregano, and cumin and then pour 1 tbsp boiling water over and let bloom for 10 minutes
- Thinly slice the white ends of the scallions and combine with the garlic and vinegar
- Combine the scallion-garlic mixture with the spice mixture and let rest
- Roughly chop or use the food processor to blend the cilantro, parsley, and green ends of the scallion into a rough paste and then add to the spice mixture
- Add the olive oil and honey and season with salt to taste
- Slice the tomatoes and plums into pleasing shapes and lay on a platter or serving dish and season with salt
- Scatter the feta all over
- Top with the herb chimicurri and serve
