Ripe tomatoes from the kitchen garden. A shame to do too much.
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.
A burst of sweetness melts against the saltiness of the feta. A tinge of acidity on the finish is smoothed away by the richness of the olive oil. Live simply.