Simple and Fabulous Tomato Feta Egg Salad

When the tomatoes are ripe, juicy, and full of sunshine, there's not much you need to add to make them special.  There are people who do not like tomatoes, and I think those people have maybe never tasted the good tomatoes... I mean, I too would be traumatized if my only tomato experiences had been the bland starchy ones.  I even had one of those not too pleasant tomato experiences this very week at the cafeteria, which is probably what inspired me to want to eat my nice juicy vine tomatoes upon returning home.

The preparation of this salad filled me with a large quantity of joy.  The cutting, arranging, spooning of the olive oil, sprinkling of the fleur de sel...it was all like an orderly ritual preparing my soul for the reception of a simple meal that would procure nourishment as well as fresh fireworks of quality for my tongue.

I felt very relaxed.

I don't know why being in my kitchen has that effect on me.

Serves 1

Ingredients

2 ripe tomatoes, sliced

1 small shallot, minced

2 eggs, steamed 6 minutes or soft boiled, peeled, and halved

1 Tbsp chopped cilantro

1 Tbsp cider vinegar

1 Tbsp EVOO

2 Tbsp chopped feta

Few cracks black pepper

Pinch fleur de sel

Directions

1.  Arrange the tomato slices on your plate.

2.  Sprinkle the chopped shallots over the tomatoes.

3.  Continue with the feta and cilantro.

4.  Spoon the vinegar and the olive oil over the arrangement, then add some pepper and fleur de sel.

5.  Gently place the egg halves on top.  The yolks should be slightly runny.  Oh how I love my eggs this way..and oh how they pair perfectly with tomatoes this way.

The addition of the eggs makes this a wholesome meal.  When you go "unmade bed" style on this salad, the egg will fusion with the tomato and thicken the vinaigrette, making something "gourmand" out of almost nothing.
Of course you will need some excellent crusty bread to sop up all the tomato goodness.

The best part of going away is returning...