There is no better season for produce than the summertime. Bright, fresh vegetables and fruits freshly picked straight from the farm to your table. Although its not quite summer yet, Iovine Brothers Produce in the Reading Terminal Market in Philly has been carrying gorgeous heirloom tomatoes. I decided to make this Heirloom Tomato Salad in hopes that long warm summer days come sooner than later. Serve this with toasty crusted bread and you'll have a quick fresh side for dinner. Recipe adapted from My Recipes.

INGREDIENTS

• 2 LBS of assorted heirloom tomatoes, quartered
• 1/2 CUP roma tomatoes sliced
• 1 TBS fresh mint, chopped
• 1 TBS fresh chopped parsely
• 1/2 CUP baby kale
• 1 TBS extra virgin olive oil
• 1 TBS balsamic vinegar
• Salt to taste
• Fresh ground pepper to taste
• 1/3 CUP feta

PREPARATION

• Combine first seven ingredients in a bowl. Sprinkle the tomato mixture with salt and pepper to taste, combine gently. Sprinkle top with feta.