Tomato & Feta Salad
Yesterday Stella started Summer Camp, and I had 3 hours with Jack. And two of those hours, Jack napped! It was such a nice change of pace. It is amazing what you can do when you are uninterrupted for 2 hour whole hours. One of those things was to actually think of meals I wanted to make and have the time to write up a good recipe to share with all of you!
Our neighbor has a farm in the town over from us and brought us heirloom tomatoes. The colors screamed summer and inspired me to make a tomato salad. I mean, how can you not? Usually I go the mozzarella or burrata route when you hand me a tomato, but I decided to switch it up a bit. Cue this refreshing salad. I used all fresh herbs, but you can also use dried ones as well.
I paired it with Mediterranean Sheet Pan Shrimp and topped with naan croutons. A great dish for a weeknight summer night. Enjoy!
Tomato Feta Salad
Ingredients
4-5 medium size Vine ripe tomatoes
1/4 red red onion minced
1/3 cup crumbled feta
1/4 cup white wine vinegar
1/4 cup tbsp olive oil
1 tbsp of fresh parsley*
1 tbsp of fresh basil*
1 tbsp fresh dill*
Salt
Pepper
* If using dried herbs, use a tsp of each.
Instructions
Cut the tomatoes into smaller wedges and place them in a large bowl. Add the onion, vinegar, olive oil, parsely, basil, dill, salt & pepper. Toss well! Gently fold the feta into the salad and serve at room temperature.
How EASY is that??!