An Easy, Savory Salad for the End of Summer
My mother 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 to 1 small red onion, diced
- 4 ounces feta cheese, crumbles
- 3 tablespoons extra virgin olive oil
- 3 tablespoons 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 3 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 ounces of crumbled feta cheese. Save 1 ounce 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.
© 2017 Amber White