close-up photo of tomato feta salad in a small glass bowl on a wooden surface

Tomato Feta Salad

One comment

close-up photo of H. Weal, co-author of The Weal MealThis refreshing salad is my new favorite no-cook summer side dish. Its simplicity makes it a snap to assemble and though the feta gives it a Greek/Mediterranean vibe, it’s really versatile enough to accompany a wide variety of mains, like Pan Fried Codfish. — H. Weal

INGREDIENTS
1/2 pound plum tomatoes (about 3 medium), finely chopped
4 ounces feta cheese, finely diced
1/2 ounce fresh basil, minced
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar
1 teaspoon ground black pepper

TOOLS
medium (3-quart) mixing bowl
measuring cups and spoons

METHOD
1. Combined chopped tomatoes, diced feta, and minced fresh basil in bowl.
2. Season with oil, vinegar, and pepper. Stir well.

NOTES & TIPS
• 1/2 ounce fresh basil yields about 1 tablespoon minced fresh basil
• Serve using a slotted spoon, so any excess dressing can drain out.

READY IN
5 minutes

YIELD
4 servings

1 comments on “Tomato Feta Salad”

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