I don’t know how it’s already late-July, but the weather is finally starting to catch up with the season and turn to the oppressive, heavy summer heat in New York that we all know and… love? Whether you love it or hate it, it’s definitely the season for heat-free recipes where you can avoid making your kitchen as hot as it is outside. What better way to do that than some easy summer salads using locally grown veggies?
There’s nothing better than an easy salad that you can throw together really easily, and that tastes like summer. This is one of those. The creamy feta (as a note, I prefer Greek feta) and the tart local tomatoes are such a perfect combination. The flavor profiles are the best part of this salad, but it’s also extremely easy to make. Plus, if you happen to have tomatoes, feta, and onions at home, (which, who doesn’t?) then it makes it so simple to throw this together at a moments notice.
Make this for your next rooftop dinner party with friends. It couldn’t be easier to multiply the recipe for large groups, and it’s a big crowd pleaser!
Tomato Feta Salad
Yield 3-4 servings
- 1 pint cherry tomatoes
- 1/2 cup Vidalia onion, diced
- 2 tablespoons champagne vinegar
- 3 tablespoons olive oil
- 1 1/2 teaspoonssea salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons fresh basil, roughly chopped
- 1/2 pound feta cheese
- balsamic glaze to finish
- Cut the tomatoes in half and place into a small bowl.
- Add the onion, champagne vinegar, olive oil, salt, and pepper and toss well to combine.
- Cut the feta into 1/2 inch squares.
- Add the feta to the salad and mix to combine, but try not to crumble the feta.
- Sprinkle with a little balsamic glaze to serve.
Courses Lunch or Dinner