Too hot to cook but want something that makes use of your booming tomato harvest? This will work...
Ingredients:
2 pints cherry tomatoes, red or mixed colors
¾ cup small-diced red onion
2 tablespoons Champagne vinegar (or white wine vinegar)
3 tablespoons good olive oil
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
¾ pound feta cheese