3 Recipes for Summer Tomatoes Courtesy of Marcia Selden Catering

Nothing beats a fresh sweet summer tomato! They're available at most farmers markets and are a delicious addition to almost anything. Marcia Selden Catering shares their three favorite ways to use this summer gem.

Plank grilled Cherry Tomatoes with Feta, a perfect summer hors' d'oeuvre.

1 cedar wood plank, soaked in water for 20 minutes
12 cherry tomatoes
½ C. olive oil
1 C. feta cheese, mashed with a fork
¼ C. fresh oregano
1 tsp. ground pepper

Preheat grill to medium high heat. Slice the top and a small slice of the bottom of each tomato so they stand up. Use a small spoon to hollow out the inside. Sprinkle the cavities with pepper. Rub olive oil onto the outside of the tomatoes. Combine feta cheese and oregano. Fill each tomato with feta mixture.

Place plank on the grill and add tomatoes. Cook until tomatoes are soft and wrinkled, and cheese is hot, about 10 minutes.

Tri-colored Tomato Linguini, a gorgeous simple main course

1 Lb. linguine
2 C. multicolored tomatoes
¼ C. olive oil
3 cloves garlic, finely chopped
½ C. basil leaves, roughly chopped
Kosher salt and pepper
Optional- Parmigiano Reggiano

Combine tomatoes, olive oil, garlic, basil, and toasted pine nuts. Boil linguine in salted water until al dente, drain and toss with tomato mixture. Season to taste with kosher salt and pepper. Top with freshly grated Parmigiano Reggiano if desired.

Latin Tomato Watermelon Salad, a colorful cool salad for hot summer nights

3 C. diced seedless watermelon
2 C. seeded and chopped multi-colored tomatoes
1 C. finely cubed jicama
1 C. roasted corn kernels
1 thinly sliced purple onion
½ C. chopped cilantro leaves
½ C. chopped mint leaves
½ C. fresh lime juice and zest
¾ C. olive oil
½ C. crumbled queso blanco

Combine watermelon, tomato, jicama and corn in a bowl. In a separate bowl, combine herbs, lime juice, zest and olive oil. Pour over salad, and let sit for at least an hour before serving. Top with crumbled queso blanco before serving.