Ingredients:

Heirloom tomatoes

Plums

Feta

Pickled shallots in vinegar and lemon juice

Habanero peppers, finely chopped (a tiny bit goes a long way)

Greek feta

Olive oil (using Tou Patera)

Kalamata olives (Tou Patera)

Dried Greek Thyme (Tou Patera)

Dash of white vinegar

Salt and fresh cracked pepper

Cut everything into different-sized pieces, then add all ingredients to a bowl and mix gently. Add the feta at the very end so it stays intact and doesn’t dissolve into the rest.

Finish with a scoop of chili crisp or salsa macha of your choice. I served mine with a warm tortilla and fried egg.