Last weekend, at the end of a very long day of my daughter's ballet performances, I came home to a really lovely meal cooked by my husband and son. My husband grilled some chicken, my son made risotto (from a box) and they both worked together to make a Tomato Feta Salad, which is a recipe in one of my favorite cookbooks, Barefoot Contessa at Home. The salad was so pretty and delicious, the perfect way to celebrate summer tomatoes. We ate the whole thing before I thought to take a photo, but it looked even better than the photo in the cookbook. Thanks for the meal guys!
Tomato Feta Salad
- 2 pints cherry tomatoes, red or mixed colors
- 3/4 cup small-diced red onion
- 2 T champagne vinegar
- 3 T olive oil
- 1 1/2 t. kosher salt
- 1/2 t. black pepper
- 2 T chopped fresh basil
- 2 T chopped flat leaf parsley
- 3/4 lb. feta cheese, diced into 1/2 inch dice
Cut the tomatoes in half and add the remaining ingredients. Gently fold everything together and serve at room temperature.