Tomato and feta salad is pretty much our favorite way to eat fresh tomatoes in the summer. And when the heirlooms start coming in, the tomatoes could include colors like orange, purple, or even green – which makes for a great presentation. Not only are the flavors simple and pure, it’s also the easiest thing in the world, yet looks great. I’ve served this for company many times, and everyone loves it.
In fact, it’s hardly even a recipe. All you need are garden-fresh tomatoes, balsamic vinegar (olive oil is optional) and some feta cheese. I sometimes add fresh basil leaves for my version of the ubiquitous tomato, mozzarella, basil salad (Caprese Salad). I know many love this salad, but I always find the mozzarella to be bland even if it’s the fresh type. I much prefer the tang of feta -I’m actually sorta addicted to this salad and could happily eat it everyday when the tomatoes are ripe.
Tomato and Feta Salad
- 1-3 fresh in-season tomatoes
- Balsamic vinegar
- olive oil (optional)
- 1-3 oz. feta cheese, crumbled
- basil or other fresh herb (optional)
- cracked black pepper
- Slice however many tomatoes you’d like and arrange them on a plate.
- Drizzle with the balsamic vinegar. Add a bit of olive oil if you’d like (I rarely do).
- Add a few cranks of black pepper.
- Sprinkle with feta (and herbs, if using) and serve.
Think this is too simple? Think I’m making too much of a fuss over a plate of tomatoes? Try it and I think you’ll agree with me.