Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
1 pint baby heirloom tomatoes cut in half
1 cup olive oil
1 tablespoon red wine vinegar
¼ cup feta cheese
1 poblano chili
1½ cups fresh arugula
1 tablespoon freshly chopped oregano
¼ cup fresh cilantro
Salt and pepper
Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop.
Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth.
In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.