Summer brings the bounty of sun-ripened tomatoes. Fresh from the vine, bursting with flavor - so delicious and so good for you. Tomatoes are versatile and nutrient rich. A tomato's vitamin C content increases as the fruit ripens. Vine-ripened tomatoes contain nearly twice the vitamin C and beta-carotene as their green-picked counterparts. However, don't let that keep you from eating fried green tomatoes.
This simple tomato feta salad is a great accompaniment to most any summer event be it a picnic, a weekend brunch buffet, or tonight's dinner. You'll need the star ingredient of good tomatoes from your local farm stand, and a few other ingredients. In this recipe I use feta cheese. Blue cheese or curls of Parmesan cheese would go nicely just as well. Choose your favorite and enjoy!
Tomato and Feta Cheese Salad5-6 small tomatoes, about 1 pound
2 tablespoons thinly sliced red onion
2 tablespoons thinly sliced basil
1/4 cup feta cheese crumbles
1 tablespoon red wine vinegar
3 tablespoons olive oil
1/2 teaspoon kosher salt
fresh ground black pepper
Working in a medium size bowl, add the vinegar, onions, salt and pepper; stir to combine. Slowly drizzle in the olive oil, whisking to combine. Cut the tomatoes into quarters and add to the bowl. Gently stir to coat the tomatoes with the dressing. Add the crumbled feta cheese and the basil ribbons; stir to combine. Serve at room temperature.
Note: Tomatoes should be stored at room temperature in a single layer. Storing tomatoes in the refrigerator causes them to lose flavor and turn mealy.