The key to this summer terrine of deliciousness is the quality of the ingredients. In spring and summer and even into the early fall, everything should be sourced from a farmer’s market or you own backyard farm!
This dish is so simple and features the tastes of the summer farm as well as echoes of the Mediterranean.
Ingredients
- cucumbers market fresh
- tomatoes market fresh
- feta cheese
- 4 oz apple cider vinegar
- 1 tsp turbinado sugar (or white sugar)
- fresh mint
- fresh basil
- olives (optional)
- extra virgin olive oil
- salt
- pepper
Instructions
- Start by gathering your ingredients: beautiful, freshly picked cucumbers; the very best tomatoes (as I’m a resident of New Jersey, I love the beefsteaks); and feta cheese (bought at your favorite Greek Provisions store or cheese shop).
- Peel the cucumbers and place them in a baking pan where they can lie flat. Separately, mix together the apple cider vinegar and sugar. Once the sugar has dissolved into the vinegar, pour it over the cucumbers, add mint and/or basil, and refrigerate for one hour, occasionally moving the cucumbers around so that all sides absorb the vinegar.
- After the hour has passed, drain and slice the cucumbers, saving the vinegar mixture.
- Wash and slice the tomatoes.
- In a small mixing bowl, layer the cucumbers and tomatoes with your feta cheese (bought at your favorite Greek Provisions store or cheese shop).Remember the bottom layer will become the top after you flip the mixing bowl onto a plate. I generally start with a layer of feta, followed by a layer of cucumber (adding a sprinkle of the reserved cider vinegar mixture), then a layer of tomatoes (adding fresh herbs or pesto), and repeat until the whole bowl is filled. As you are building each layer, make sure they are flat and even, and fill in any holes.Once built, place in the fridge until the party is about to commence.
- When almost ready to serve, remove from the fridge. Take a large plate and place it over the top of the mixing bowl. Flip it over, holding the two tightly together, and then slowly lift the bowl.Add olives, basil, more feta and (what I love) a basil/mint pesto sauce. You can also drizzle some extra virgin olive oil and some pepper and salt.
