Tomato Feta Salad

September 8, 2005 | Filed Under Salad 

This is a nice salad, demonstrated by the Barefoot Contessa (Ina Garten) on her Food Network cooking show. It’s excellent at summertime but really great at anytime. The ingredients are a good mix. One bite of the salad brings a cool, tangy taste to the tongue. The juice of the cherry tomatoes bursts in your mouth, taking away the sharp, salty edge of the feta cheese. The red onion is crunchy; the champagne vinegar and olive coats the fresh basil and parsley making them cool to the palate. The red of the cherry tomatoes, white of the feta cheese, purple of the red onion and green of the basil leaves and parsley provide cool and pleasing colors to look at. Best of all, it’s simple to make.

Tomato Feta Salad

3 pints (6 cups) cherry tomatoes 3/4 pound good feta cheese 1 small red onion, chopped 3 tablespoons white wine or Champagne 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. Paz

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