Granor Farm
Recipes / Garlic Recipes

Tomatoes and Plums with Chimichurri and Feta

This vibrant platter combines peak summer tomatoes and juicy plums with a bold herb chimichurri, creamy feta, and warm spices. Sweet, savory, and herbaceous, it's a celebration of Southwest Michigan's summer harvest that's equally at home as a light lunch, side dish, or centerpiece for entertaining.

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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

  1. Combine the paprika, chili flake, dried oregano, and cumin and then pour 1 tbsp boiling water over and let bloom for 10 minutes
  2. Thinly slice the white ends of the scallions and combine with the garlic and vinegar
  3. Combine the scallion-garlic mixture with the spice mixture and let rest
  4. 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
  5. Add the olive oil and honey and season with salt to taste
  6. Slice the tomatoes and plums into pleasing shapes and lay on a platter or serving dish and season with salt
  7. Scatter the feta all over
  8. Top with the herb chimicurri and serve

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