July 05, 2012

What to do with all those tomatoes?

I’ve got tomatoes all over my kitchen! They’re home grown and deep red and full of flavor and ready to be devoured…but I’m getting a little overdosed on salted sliced tomatoes as a side dish for every meal.

I SO appreciate all the friends who have grown them for me and shared them with me. (I’m too wimpy to sweat over my own garden.)

At church last Sunday, someone brought a truckload of vegetables, and I ended up with more tomatoes than I could handle. What to do?

New recipe.
Here’s what I tried. 

Avocado Feta Salsa

summer-salad-005The ingredients weren’t too daunting. I had everything I needed on hand, except the parsley and the feta, which I quickly snagged at my local HEB. (Yes, I said local. Thank God for my La Vernia HEB. It has changed my life!!)

First, I picked the pretties tomatoes I had and chopped them up bite sized.
Then I diced up a heavenly avocado and tossed it in.
Next was a little red onion. I only used about 1/4 of it.
I then added some snipped parsley.
There was also garlic, oregano, olive oil, and feta cheese.

The disappointing part of this salsa was that I had to let it sit TWO HOURS before I could dive a chip into it and taste it.

It was worth the wait. Full of flavor. Seasoned just right. And no one else in my family will touch it, which means it’s all mine!

It was perfect for my some of my delicious summer tomatoes. But I have so many left.

summer-salad-005 What do you do with your bumper crop of tomatoes? I’m ready for some more good ideas. Do share! (Your recipes, not your tomatoes. I've got PLENTY!)

♥ Tracy

If you’d like to try the salsa yourself, you can print the recipe from here. Just click the picture.