TOMATOES

HEIRLOOM TOMATOES

with Gin, Feta, and Dill

SERVES 4 TO 6 · ACTIVE: 10 MIN · TOTAL: 40 MIN

THIS IS THE BEST way I know to treat ripe heirloom tomatoes at the height of summer. It’s simple and stunning, especially if you use a mix of tomato varieties, colors, and sizes. The gin adds depth and brings out the vegetal flavor and scent of the tomatoes. Any high-quality, traditional English gin with a strong juniper aroma will work well.

2 pounds mixed heirloom tomatoes, stems removed

¼ teaspoon fine sea salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil (preferably a young, fruity one)

2 teaspoons gin

¼ cup loosely packed coarsely chopped dill

1 large shallot, finely chopped (about 2 tablespoons)

4 ounces sheep’s milk feta cheese, crumbled

Core the tomatoes and slice into ¼-inch rounds. Season on both sides with the salt and a few turns of black pepper.

Layer the tomato slices in a large bowl, drizzling the olive oil, gin, and a sprinkle of dill and shallots evenly between each layer. Cover with plastic wrap and let sit at room temperature for 30 minutes, gently tossing after 15 minutes.

Layer the tomatoes on a large serving platter, sprinkling feta evenly between each layer. Whisk the remaining liquid from the first bowl and pour it over the tomatoes. Serve at room temperature.