Pick, wash, slice. Place slice on plate, sprinkle with fresh crumbled feta. Repeat.
Drizzle with extra virgin olive oil hand carried all the way from the rolling hills of Cortona, Italy.
Drip some Oliviers & Co. Balsamic Vinegar of Modena purchased on my last trip to New York.
Uncork and pour a glass of Chardonnay.
So much effort exuded. In the end, perfection is in the simplicity of this dish.