Easy and Delicious Tomato Feta Summer Salad
An easy, savory salad for the end of summer
My mother always had a garden when I was a child and always made a cucumber/tomato/onion salad with our fresh veggies. This is a recipe that reminds me of those fresh garden salads, minus the cucumbers and onions. I also make my mother's salad, but I do not grow cucumbers, so I don't make it as often as this one.
I threw this recipe together a few years back when I had four cherry tomato plants that produced crazy amounts of fruit. I wanted to make something that was quick and easy to put together that could use up a lot at once. This recipe is written for a pint of tomatoes but can easily be increased to use more tomatoes if you have them available (or coming out your ears, as I did). I love the feta cheese in this dish, but you could also use chunks of fresh mozzarella if you prefer. It only takes a few simple ingredients to make this savory dish that won't last long at a party. It's also great on Ritz crackers, which is my husband's favorite way to eat it. I love it plain, on crackers, and with naan bread. I hope you enjoy this salad; it truly is one of my end of summer favorites.
- 1 Quart Cherry tomatoes, sliced in half
- 3 leaves Fresh Basil, chopped
- 1/2-1 Small red onion, diced
- 4 oz. Feta cheese, crumbles
- 3 Tbsp. Extra Virgin Olive Oil
- 3 Tbsp. Balsamic Vinegar
- Sea Salt, freshly ground, to taste
- Black Pepper, freshly ground, to taste
- Wash cherry tomatoes. Slice in half. Place into small to medium sized bowl.
- Chop three fresh basil leaves into small pieces and add to tomatoes.
- Dice 1/2 of a red onion. You can add more if you love onion or a little less if you like it but do not love it. Add to bowl.
- Add 3 oz. crumbled feta cheese, save 1 oz. to garnish with when serving.
- Blend olive oil, vinegar, salt and pepper. Pour gently over ingredients in bowl and fold together. Refrigerate for about an hour to let flavors meld together. Serve and Enjoy.
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© 2017 Amber Dahnke