Tomato Salad

This is the perfect summer dish to make straight from your garden!

3-4 large heirloom tomatoes- sliced to ¼ inch thickness

Tomato Marinade

¼ cup oregano leaves

¼ cup mint

1 cup flat leaf parsley

Olive oil

Chop all the herbs very fine. Season with salt and pepper and olive oil.

½ cup Crème fraiche

½ cup Toasted hazelnuts- crushed

¼ cup of fresh mint, for garnishing

Slather the sliced tomatoes with marinade. Garnish with dollops of crème fraiche, chopped toasted hazelnuts, and picked mint.

Chef Sarah Steffan