5-6 summer tomatoes of different sizes and colors, sliced
1/3 cup of fresh tarragon and dill, chopped
¼ cup of chives, chopped
1 jalapeño, thinly sliced
1 small fennel bulb, halved and thinly sliced on a mandolin
2 peaches, cut into wedges
Bulgarian feta, thinly slivered
Olive oil
Flaky sea salt
White wine or Champagne vinegar
Zest of 1 lime
Juice of 1 lime
Coconut oil
1/3 cup of kasha
Fresh cracked pepper