141.8…Tomato Feta Salad
The Bunco recipes continue….this one for Tomato Feta Salad is an oldie that I've made several times. It's easy to throw together (missing cutting all those little tomatoes in half!) and is always a hit.
Tomato Feta Salad (Serves 12)
Recipe from Ina Garten
Ingredients:
4 pints grape tomatoes, red of mixed colors
1 1/2 cups small-diced red onion
1/4 cup good white wine vinegar
6 Tbsp. good olive oil
1 Tbsp. kosher salt
1 tsp. freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese
Directions:
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold into the salad and serve at room temperature.
Last night, I had some of the leftovers from Bunco: Heirloom Tomato Tart with Ricotta and Basil and Pesto Pasta Salad.
Breakfast this morning was peanut butter on toast.
My brother and law and his kids are in town for the day so we ordered Leucadia pizza for lunch.
I almost forgot to take a picture until I was half done with my pizza and salad.
Tonight we are barbecuing burgers and hot dogs. It's a beautiful summer day!
Did you try a new recipe this weekend?
Technorati Tags: Everyday, Heirloom Tomato Tart with Ricotta and Basil, Leucadia Pizza, Peanut Butter, Pesto Pasta Salad, Tomato Feta Salad
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