Jun.

15

tomato + basil + feta salad

This is my take on the traditional Italian version, but instead of mozzarella, I prefer to use goat’s milk feta which is easier to digest and it adds a bit of saltiness that makes this salad sing. You can also use this salad as a topping for tomato bruschetta.

Tomato + Basil + Feta Salad

6 roma tomatoes, halved, seeded and chopped
8 oz. feta cheese, drained and diced into bite size pieces
2 Tbsp. fresh basil, chiffonade
Freshly ground black pepper to taste
Sea salt to taste
Champagne vinaigrette, recipe below

For the salad:
In a large bowl, add the tomatoes, feta, basil, freshly ground black pepper and vinaigrette and toss gently to combine. Taste for saltiness and adjust accordingly. Serves 4.

For the champagne vinaigrette:
½ cup extra virgin olive oil
2 Tbsp. champagne vinegar
2 Tbsp. freshly squeezed lemon juice
¼ tsp. dried thyme
pinch of sea salt and freshly ground black pepper

In a medium bowl, add all of the dressing ingredients and whisk to combine.

Photos © 2010 Zavvi Rodaine.com

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