Heirloom Tomato Salad with Herbs and Feta

This colorful salad looks as good as it tastes. 

Prep time:  15 minutes
Serves:  4-6

3 large heirloom tomatoes, sliced into 1/2 inch chunks (about 3 cups)
1 – 1 1/2 cups greens and herbs, coarsely chopped.  I used:
3/4 cup chopped arugula
1/4 cup chopped basil
1/4 cup chopped parsley
1/4 cup chopped mint
3-4 tablespoons olive oil
2-3 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
1/4 cup crumbled feta cheese
salt to taste
freshly-ground black pepper to taste

Place the tomatoes and greens in a serving bowl, drizzle with the lemon juice and olive oil, and gently toss.  Serve, sprinkling with feta, salt and pepper.

Note:  Vary the herbs, and the proportions, according to your taste.  As long as the total volume is between 1 and 1 1/2 cups, you’ll reach the right balance.

Photo and Recipe by Tod Dimmick

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