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

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