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tomato-feta salad

May 9, 2011
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We have seen our last pretty day here in Houston until October.  So it is officially summer.  And this salad just screams summer to me.  The bright flavor of the tomatoes with the tangy vinegar and feta is really refreshing.

Its really hard to see in this picture but this feta is the world’s best feta.  It is made from sheep’s milk and made in France and is super creamy and tangy.  I buy it at H-E-B so I don’t think its too hard to find.  Its just that I only recently discovered it so I am obsessed.

Slice all of the tomatoes in half.  Use a serrated knife so you don’t squish the tomatoes.

In a small bowl, whisk the olive oil, vinegar, pepper and salt until well-combined.


Break the feta off into small cubes but try not to crumble it too much.  Add the feta to the bowl with the tomatoes, chopped red onions and chopped herbs.  Drizzle the dressing over the feta-tomato mixture and toss to combine.


Taste for seasonings and add more salt and pepper as needed.  Serve immediately after tossing with dressing.

Tomato-Feta Salad

2 pints cherry tomatoes
3/4 c diced red onion
2 tbsp white wine vinegar
3 tbsp olive oil
1 1/2  tsp kosher salt
1/2 tsp black pepper
2 tbsp chopped fresh basil
2 bsp chopped fresh mint
3/4 lb feta cheese

Cut the tomatoes in half and place in a large bowl with the diced onion.  Dice the feta into small cubes, crumbling as little as possible.  Add the feta to the red onion, tomatoes and chopped herbs.  In a small bowl, whisk the vinegar, olive oil, salt and pepper.   Add the feta to the tomatoes and toss with the dressing.

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