In summer when the tomatoes are ripe, there is hardly a day that goes by when I don’t make something with fresh tomatoes. This Tomato Feta Salad, courtesy of Ina Garten, is one of our favorites. It’s so incredibly simple, but as Ina would say, the key is to use “good” tomatoes and “good” feta. Good, high quality ingredients really do make a difference – especially in a recipe like this, with so few components. We’re fortunate to have a wonderful Mediterranean market in downtown Houston near our apartment which has so many “good” and unique foods – Phoenicia Speciality Foods. I found some amazing tomatoes, fresh basil and delicious, locally made Feta for this recipe at our neighborhood gem of a market. This time of year, check out your local farmer’s markets and support farmers and growers who are producing quality products that are much superior to what you are able to find in your large grocers! Bon appetit!
Tomato Feta Salad
- 2 pints cherry tomatoes, red or mixed colors
- 3/4 c. small-diced red onion
- 2 tbsp. good white wine vinegar or Champagne vinegar
- 3 tbsp. good olive oil
- 1½ tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp chopped fresh basil leaves
- 2 tbsp. chopped fresh flat-leaf parsley
- 3/4 lb. feta cheese (I used low-fat)
- Step 1 Cut the tomatoes in half and place them in a large bowl.
- Step 2 Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.
- Step 3 Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible.
- Step 4 Gently fold it into the salad and serve at room temperature.