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
Combine chopped dill and tarragon in a bowl, drizzle in olive oil and vinegar and a sprinkle of sea salt. Zest 1 lime into mixture and reserve a little bit of zest to serve. Squeeze half of the lime in as well. I eyeballed these ingredients so please taste as you go and adjust to your liking!
Toast kasha with coconut oil and a dash of sea salt over medium heat.
Layer sliced tomatoes, peaches, and fennel on your platter. Drizzle with herb-olive oil mixture and place slivered feta cheese on top along with the chopped jalapeños and chives. Sprinkle toasted kasha. Zest some more fresh lime, sprinkle flaky sea salt and freshly cracked pepper. Squeeze the second half of the lime, drizzle olive oil and serve!
