tomato-feta-salad-recipe-1
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.

tomato-feta-salad-recipe

Loni Stark is an artist at Atelier Stark, self-professed foodie, and adventure travel seeker who has a lifelong passion for technology’s impact on business and creativity. She collaborates with Clinton Stark on video projects for Atelier Stark Films. It’s been said her laugh can be heard from San Jose all the way up to the Golden Gate Bridge. She makes no claims to super powers, although sushi is definitely her Kryptonite. Loni's story...