Tomato and Feta Salad
I love Ina Garten, Barefoot Contessa’s recipe books and have adapted many recipes. When I haven’t any fresh basil, use fresh thyme or oregano. They all taste wonderful!
Course Salad
Cuisine Mediterranean
- 2 cups (300 gr) Cherry tomatoes, red or mixed colours
- 3 TBSP (15 gr) Red onion, slivered
- 2 TBSP (30 ml) champagne vinegar (or good white wine vinegar)
- 3 TBSP (45 ml) olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 4 (5 gr) large fresh basil leaves, fresh thyme, or oregano, chopped
- 1 ½ cups (6 ounces/170 gr) feta cheese, crumbled
Cut tomatoes in half and place in serving dish along with slivered red onion.
Mix dressing ingredients; Champagne or White Wine Vinegar, olive oil, salt and pepper in a small dish. Whisk and add to the tomatoes.
Toss so that dressing covers tomatoes.
Slice and slightly crumble feta. Add feta to tomatoes and gently stir. Serve at room temperature.
Can be made an hour or so before serving; refrigerate and bring to room temperature.
We barbequed a bacon wrapped tenderloin steak the other night and served this salad as the side dish. It paired beautifully with an Italian wine from Veneto, very near Venice. The Gran Emotivo red wine made from Merlot and Corvina grapes paired impeccably with the steak, tomatoes, and feta.
We’ve paired:
• Gran Emotivo Rosso 2018 Keyword Champagne Vinegar, Feta Cheese, Fresh Herbs, Tomatoes