Tomatoes Cherry – Ripley Farm

Ingredients

• 1 cucumber, peeled and chopped
• ½ - 1 green bell pepper, chopped
• 1 cup cherry tomatoes, halved
• ¼ cup kalamata olives, chopped
• ¼ - ½ cup scallions, chopped
• 1 lemon, juiced
• 2-3 oz feta cheese, sliced or crumbled
• 2 TBLS olive oil
• Salt and pepper, to taste
• 1 sprig fresh oregano, minced, or 1/8 tsp dried oregano
• One pint cherry tomatoes, green stems discarded
• 1/2 cup apple cider vinegar
• 1/2 cup filtered water
• 2 teaspoons salt
• 2 teaspoons sugar
• Optional spices include tiny pinches (no more than an 1/8 of a teaspoon each) of mustard seeds, coriander seeds, red chili flakes, and/or juniper berries
• 1 pound cherry tomatoes, (heaping pint)
• ½ cup onion, chopped
• 1-2 hot peppers, poblano, jalapeno, etc.
• Olive oil to grease pan
• 3 T olive oil
• 3 tablespoons pine nuts, or other nut of choice (I used pecans)
• 8-10 cherry tomatoes, quartered
• 6 fresh or dried figs, cut into quarters (see note for using dried)
• 1 ounce crumbled blue cheese, or more to taste
• optional: 1 teaspoon fresh basil or thyme leaves
• Black pepper, to taste