Posted by Chef Charles Knight on July 15, 2017
Right off the vine, cube two NJ beefsteak tomatoes and place in chilled stainless steel mixing bowl. Drizzle with a good quality balsamic vinegar (labeled as Aceto Balsamico Tradizionale, no others will do) and pure golden olive oil, both from NJ’s own Patricia & Paul Artisans of Fine Oils and Balsamics. Add 2 or 3 cloves of garlic (minced fine), crumbled feta cheese, and top with a fresh basil and arugula. Salt and pepper to taste, with maybe a few hot pepper seeds for zing. Enjoy with a fresh baked loaf of Italian bread from Vaccaro's Bakery Clark, and a 2010 Barbera from Sergio Neri Hopewell Valley Vineyards.