This 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.
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
medium (3-quart) mixing bowl
measuring cups and spoons
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.
One thought on “Tomato Feta Salad”
That looks yummy to me.