Tomato Feta Cheese Salad
Directions
- Cut the tomatoes in quarters and then cut the quarters in halves cross-wide. Be careful not to touch the tomatoes too much. They water (cry) very fast and easy.
- Place the tomatoes in layers in a bowl alternating with some basil leaves and olives mixed in between layers of the tomatoes, use about 20 leaves of basil and a hand full of olives for this recipe.
- Top the salad with the remaining olives and basil leaves.
- Grind some fresh pepper over the tomatoes and sprinkle with sea salt.
- Place the tomatoes in the refrigerator until serving time.
Balsami Vinegar Dressing:
Directions
- In a small deep bowl put the olive oil, a dash of salt and fresh pepper to taste.
- Whisk well adding the balsamic vinegar little by little until emulsify the mixture.
- Add the chopped basil and garlic and whisk well for a few more minutes.
- Place the dressing in the refrigerator until serving time. You might need to whisk it again before serving.
Serving the Salad:
Directions
- Whisk the dressing if necessary before serving.
- Poor the dressing over the tomatoes and then top the salad with a hand full of crumbled Feta Cheese.
- Tossed before serving to mix the cheese.
Buon Appetito,
Chef Giovanni
Ingredients
- 6 good Firm Vine Tomatoes
Greek Olives in oil – 1 hand full - Crumbled Fetta Cheese
- 20 Fresh Basil Leaves
Dressing:
Ingredients
- Olive Oil – 1/2 cup
- Balsamic Vinegar – about 1/2 cup
- Salt
- Fresh Pepper to taste
- Chopped Basil – 1 tablespoon
- Chopped Garlic – 1 glove
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Serves/Yields: 4 - 6 persons
Season: Spring/Summer/Autumn/Winter
Greek: Salata me domata kai feta
(20 votes, average: 3.85 out of 5)
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