All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I feel like I am cheating here, posting these recipes that hardly count as recipes but fuck it. This salad is easy, fast & delicious. My measurements here are loose & open to your interpretation – so feel free to tweak this one as you please.
One note – NEVER put your tomatoes in the fridge! It damages their flavor & texture. You can Google the question for lots of thoughts on this but, trust me, counter top only for tomatoes.
This is a fairly decent sized portion of salad & can easily feed 4 as a salad course. If that is more or less than you need – the basic ratio is equal parts tomato to feta – and the rest you can eyeball. I used this pomegranate champagne vinegar but any nice white wine vinegar would work.
Tomato & Feta Salad with Fresh Herbs
2 pints cherry tomatoes (or similar quantity of other tomatoes)
8 ounces good quality feta cheese
1 small red onion – in a 1/4 inch dice
Champagne or white wine vinegar
Fresh mint or fresh basil & parsley – minced
S&P to taste
Cut the cherry tomatoes in half – alternating the way you halve them. Or – dice your regular tomatoes. Cube the cheese into 1/4 inch bits. Toss the tomato & feta & diced onion with a good drizzle of both olive oil & the vinegar & sprinkle liberally with the herbs of your choice. Add S&P & serve!