So many ways to eat tomatoes....
Here is a caprese salad that includes avocado slices and some balsamic glaze, made by a friend when we visited their house a few weeks ago.
Sometimes I just slice up the beautiful tomatoes, then add salt and a touch of olive oil. We served this dish of tomatoes with burrata from Maplebrook Farm in Vermont.
Cherry tomatoes with basil and feta. Dressed with pepper and olive oil. (No salt, as the feta is salty enough.)
Panzanella, to use up some old bread. Cubes of bread on the bottom, the chunks of tomatoes, sliced of cucumber, chopped basil, and some chopped Kalamata olives.
I made a large batch of marinated zucchini recently, and we had some leftover in the fridge. I mixed it with arugula, tomatoes, and blue cheese. I added a small amount of olive oil, but didn't need much, as there was some marinating liquid (balsamic vinegar and oil) on the leftover zucchini.
Finally, tomatoes on a plane. Some of the cherry tomatoes from this week's box were eaten at 35,000+ feet above the ground.