Heirloom tomato salad with red wine gastrique

Wash, core and slice the tomatoes into bite-sized wedges; add a few small heirloom cherry tomatoes if wanted.

Chop a little fresh garlic and add to the tomatoes.

Thinly slice red onion into a separate mixing bowl; dice the cucumber and add it to the onions.

In a small sauce pot on medium heat, simmer red wine, red wine vinegar and brown sugar 10 to 15 minutes until a light glaze that lightly coats the back of a spoon.

To use right away, chill the gastrique in the fridge about 30 minutes to thicken.

Season the tomatoes with a pinch or two of salt, a splash of red wine vinegar, olive oil and fresh cracked black pepper.

Roughly chop flat leaf parsley and add to the tomatoes and to the cucumber and onion mixture; season the cucumber and onions with a pinch of salt, a little olive oil and red wine vinegar. Toss both bowls.

Spread a small drizzle of gastrique in a circle on the plate as a base; arrange the tomato wedges around it.

Spoon the cucumber and onions on top, sprinkle with feta, drizzle more gastrique and finish with fresh cracked black pepper.