This colorful salad looks as good as it tastes.
Prep time: 15 minutes
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