One more idea for lagniappe. Cut tomatoes crosswise into thick slices. Arrange on a shallow serving platter. Sprinkle with crumbled feta cheese and cured, pitted olives (such as Kalamata), and fresh herbs such as chopped chives, flat-leaf parsley, basil strips, salt and black pepper. Drizzle with this vinaigrette dressing.
Summer Vinaigrette Dressing
Makes about 1/2 cup
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 heaping tablespoon Creole mustard
2 tablespoons balsamic vinegar
3 tablespoons olive oil
Whisk all the ingredients together. The dressing can be stored in an airtight container in the refrigerator.
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