Fresh Tomato Salad with Feta

Author Notes: When heirloom tomatoes are in peak season they need to be celebrated simply. Sea salt, top-notch Greek olive oil, barrel-aged feta, a little red onion, and kalamata olives — and don’t forget crusty homemade bread for dipping. —CAVA
Serves 2-3
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1
carton cherry or heirloom tomatoes
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1/4
red onion, halved and thinly sliced
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1/2
cup kalamata olives, pitted and halved
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1/4
cup fresh barrel-aged feta
-
t
tablespoons Greek olive oil
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1
tablespoon red wine vinegar
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fresh cracked pepper and sea salt
- To assemble, simply combine tomatoes, red onion, and kalamatas.
- Whisk olive oil, vinegar, salt, and pepper, and toss in with tomatoes.
- Top with freshly crumbled feta and enjoy!
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Cheese|Vegetable|Appetizer|Entree|Hors D'Oeuvre|Salad|Side|Summer
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