I have an affinity towards anything that resembles tapas. Finger food has never been so popular (okay maybe back in the 70’s) and with summer produce in full swing I have an ample list of ingredients to spear together for a light early evening snack before dinner. This dish was made with the earliest produce of the season, so the the flavors and colors are young and fresh. Wait to make until late summer and you’ll experience more bright and robust. Either way, both are delicious!
In this case heirloom cherry tomatos are paired with feta, Israeli feta to be specific,which is creamier and not as acidic as the standard store bought kind. One could use Bulgarian or Lebanese feta, but the Greek stuff is just to crumbly to spear, but would be fine in a salad if you don’t want to prep appetizers. If you like the salad idea, make a quick basil vinaigrette, by blending fresh basil, 1 part balsamic and 2.5 parts olive oil. If the dressing has too much of a bite, use 3 parts olive oil. When my golden watermelons come in I’ll remake as a salad and toss with thick chunks of black and green tomatoes.