Heirloom Tomato and Feta Salad with Fresh Herbs and Capers
Created by Chef Elyce JacobsonSkinny Buddha
myskinnybuddha.com
Course: Salad
Diet: Vegetarian
Season(s): Summer
Ingredients
- 4 pounds fresh heirloom tomatoes
- 1 pound feta cheese, crumbled or diced
- 1/2 cup minced red onion
- 1 cup fresh basil, chiffonade
- 1/2 cup fresh mint, chopped
- 1/4 cup fresh parsley, chopped
- 4 tablespoons extra virgin olive oil
- 4 tablespoons Balsamic vinegar
- 4 tablespoons capers,drained
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
Cut the tomatoes in large dice and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, mint, and capers. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets