The first of our seasonal tomatoes paired with cucumber slaw offsets the acid in the tomatoes and further enhances their tastiness. Serve this as a side to a fish dish or a starter to your main entree. Soaking up the beautiful bounties the season has to offer.

TOMATO AND CUCUMBER FENNEL SLAW OVER GARDEN TOMATOES

SERVES 2-4
2 medium ripe tomatoes sliced 1/4’’ Thick
1 large/thin cucumber sliced thinly (preferably on a mandoline)
1 1/2 tspn organic sugar
1/2 tspn sea salt
1/4 cup pickled red onions (recipe in recent post)
1 tblspn finely chopped salad burnet or chervil (*growing burnet, it is a lovely garnish)

In a bowl toss together the cucumber, cane sugar, salt and refrigerate for 10 minutes to 2 hours. Love my reusable bees wrap! No plastic

Just before serving, stir in the onions and the salad burnet. Arrange tomatoes on individual plates or one large plate if doing buffet style. Garnish with the cucumber slaw.

Bon appétit