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Lilly’s Table

 
 
Feta Stuffed Meatballs
© Lillys-Table.com Photo of Tomato Plate
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Tomato Plate

from Feta Stuffed Meatballs with Skillet Zucchini & Potatoes with a Tomato Plate, the Week of October 16, 2016.
View the next recipe for this meal.

This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.

Ingredients

  • 2 tomatoes, medium to large, cut into slices
  • ¼ cup parmesan cheese, shaved, or toasted pine nuts
  • 4 leaves fresh basil, or more!
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 teaspoon olive oil, extra virgin

Serving Size: 2 People

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Preparation Instructions

Arrange tomato slices on a plate or platter, so they are just barely overlapping.

Sprinkle on any of the next few ingredients:
Thinly slice the parmesan with a vegetable peeler or paring knife to create shards of cheese. Or toast the pine nuts and sprinkle on instead.

Stack up the basil leaves and thinly slice into strips.

Top everything with salt, pepper and a drizzle of olive oil.