Tomato, Fennel, and Basil Salad

The tomatoes haven’t appreciated all the rain we’ve been having this summer but better late than never, and they’ve arrived.  Don’t waste any time, a tomato a day I say, whether in gazpacho, a quick tomato sauce, salsas, or sliced on a toasted baguette with salt and olive oil, there’s nothing like a locally grown tomato.  I topped my pan fried chicken cutlets the other night with some of Gaylord Farm’s red and yellow heirlooms, fennel, basil, coarse salt, and a splash of extra virgin olive oil and balsamic vinegar.  Last night I layered them with some mozzarella, and for breakfast laid a thick slab on my scrambled eggs with some olive oil and crumbled feta.  It’s hard to go wrong any way you slice them.