Tomato Salad with Feta

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.