While mozzarella cheese is often used in tomato salads, I decided to change things up tonight and use the tangier farmers cheese instead. I used farmers cheese from Chapel Hill Creamery in Chapel Hill. I had never had farmers cheese before I tried it on a tour of the creamery last spring and have been a big fan ever since. It reminds me of a combination of mozzarella, feta, and goat cheeses. The colorful cherry tomatoes are from the Durham Farmer's Market.
I simply sliced the tomatoes in half and arranged them on the serving platter with slices of cheese in the middle. I also added some thinly sliced red onions in there as well. I then splashed some extra virgin olive oil and balsamic vinegar over everything, added kosher salt, ground black pepper, and oregano leaves from the garden as a garnish.
We ate the salad along with my dad's grouper fish tacos and corn salad which were also both delectable.
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