Author Notes: This is basically a caprese, only instead of basil and mozzarella it uses nasturtiums and feta. That said, there really isn’t a recipe, more of an assembly. Assemble it however you choose. —checker
2 large, fresh tomatoes
1 large handful fresh nasturtium leaves
1 large slice of feta
2 tablespoons olive oil
1 to 2 teaspoons fresh squeezed lemon juice, or to taste
1 to 2 teaspoons sherry vinegar, also to taste
salt and pepper
- Slice, chop, whatever the tomatoes, nasturtiums and feta as you see fit and place them in the vessel of your choosing.
- Combine the remaining ingredients until you have a vinaigrette and begin to slowly add to the salad until you have a flavor you like. I like less, especially once the tomatoes are going strong and the leaves are plentiful.