Wednesday, July 11, 2007
Tomato and Feta Salad
From the Food Network's Ina Garten (Barefoot Contessa):
I made this last week for our family's July 4th picnic and my husband requested that I make another batch for us as soon as we got home. I left out the parsley in the second batch and honestly can't really tell the difference. It does get a bit watery and the feta breaks down after it sits in the fridge for a day or two, so it is definitely best when fresh but still tastes great later on. A nice change from our typical summer pasta salad.
3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese (buy the block of cheese, not the crumbled version)
1 small red onion, chopped
3 tablespoons white wine vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
I made this last week for our family's July 4th picnic and my husband requested that I make another batch for us as soon as we got home. I left out the parsley in the second batch and honestly can't really tell the difference. It does get a bit watery and the feta breaks down after it sits in the fridge for a day or two, so it is definitely best when fresh but still tastes great later on. A nice change from our typical summer pasta salad.
3 pints (6 cups) cherry tomatoes
3/4 pound good feta cheese (buy the block of cheese, not the crumbled version)
1 small red onion, chopped
3 tablespoons white wine vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley
Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
