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The Southern Slope

2 oz. Basil Hayden’s bourbon

¾ oz. Punt e Mes Italian vermouth

½ oz. Apricot liqueur

2 dashes Angostura bitters

1 Luxardo cherry

Tomato Caesar

3 oil-packed anchovy fillets

1 small garlic clove

⅓ cup extra-virgin olive oil

3 tbsp. fresh lemon juice

1 tbsp. mayonnaise

1 tsp. dijon mustard

2 tbsp. finely grated parmesan, plus shaved for serving

kosher salt, freshly ground pepper

1½ lb. mixed tomatoes, sliced, quartered, or halved

Tomatoes With Creamy Feta

4 oz. feta, crumbled

½ cup plain whole-milk greek yogurt

zest of 1 lemon

1 tbsp. fresh lemon juice

3 tbsp. extra-virgin olive oil, divided

1 tbsp. chopped mint, plus leaves for serving

freshly ground black pepper

½ tsp. diamond crystal or ¼ tsp. morton kosher salt

¼ tsp. smoked paprika

1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved