Evans Street Station: Tecumseh, MI Chef Kelly Johnson
For the Balsamic
1 Cup Balsamic Vinegar
This is very simple. Simmer over med-high heat till it starts to get a little foamy (tiny bubbles). It should thicken slightly and coat the back of a spoon. This is called "nappe" in French. If you simmer it too long it will burn at which time you should stir three times with a wooden spoon counter-clockwise, throw it away and start over. It will thicken as it cools.
For the Tomato Salad
3/4 Large Garden Tomatoes, washed and diced 1 Red onion, sliced 1/2 Cup Feta Cheese, crumbled 2 tsp. Vinegar (personal preference) 1 Tbsp. Extra Virgin Olive Oil 1 tsp. minced Chive or Thyme 1 lg. Cucumber, sliced very thin lengthwise Salt and Pepper
1. In a small bowl mix all ingredients except cucumbers. 2. Form the cucumber into a small ring in the center of the plate and fill it with the tomato mix. 3. Drizzle the balsamic reduction around and add a few twists of black pepper from a mill. 4. Garnish with any remaining herb.