2 lbs assorted heirloom tomatoes – or any variety that are ripe try to get different colors
5-6 pepperoncini – pickled banana peppers – rinsed and sliced into rings
6 Tbs. olive oil
2 Tbs. white balsamic vinegar
1 Tbs. dried Greek oregano
2 Tbs. spicy Greek basil – also known as globe basil
1 Tbs. finely minced garlic
½ cup crumbled feta cheese
sea salt and cracked black pepper to taste
Combine the tomatoes and the pepperoncinis drizzle with the oil and vinegar, add the herbs, and garlic, half of the cheese and gently toss to evenly coat. Plate on a piece of toasted baguette bread and garnish with remaining cheese, salt and pepper.
Courtesy: The Chef's Academy
