Tomato Feta Salad
The perfect showcase for sweet and juicy cherry tomatoes. Paired with salty and tart feta cheese, it's summer in salad-form.
Servings: 6 servings
- 2 pints cherry tomatoes halved
- 3/4 cup red onion, diced
- 2 Tablespoons white wine vinegar
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh basil chopped
- 2 Tablespoons fresh Italian parsley
- 3/4 pound feta cheese cubed
- Salt and pepper to taste
In a large bowl, combine the white wine vinegar, extra virgin olive oil, basil and parsley until thoroughly combined.
Add the cherry tomatoes and red onion. Salt and pepper to taste.
Gently stir in the feta cubes.
Serve immediately. (The salad tastes best at room temperature, so make it as close to serving as possible)
Refrigerate any leftovers. They will keep for a day but it tastes best freshly made.
I followed Ina’s directions exactly, minus the listed amounts for salt and pepper. For my tastes, she tends to over-salt, which I’ve heard others complain about as well. While others think she seasons perfectly. This is why I suggest to season to your taste and just remember that feta cheese is salty too.
Recipe from Barefoot Contessa At Home Cookbook