I love Bermuda tomatoes and lean heavy on them in the summer months, when fresh local vegetables aren’t plentiful in the heat and humidity. Following the seasons is a fantastic way to increase diversity in your diet and incorporate specific nutrients. For example, tomatoes are rich in an anti-oxidant called lycopene, which is fantastic to buffer the effects of sun based oxidative stress. You can add thinly sliced cucumber here, too!
3 medium tomatoes or 2 large Bermuda tomatoes
1 pepper, roasted and skin removed (roast for 15 minutes and then put into a plastic bag for several minutes, then remove the skin).
½ shallot, chopped finely
¼ cup green olives, pitted
Basil and oregano, fresh is best
Optional sheep’s feta
On a plate or serving platter, layer the tomatoes and roasted peppers. You can add other ingredients such as peaches or cucumber. Then sprinkle olives, shallots, feta and fresh herbs. Finish with a drizzle of good quality olive oil. Marinate in the fridge or serve immediately.