A very simple salad that only requires three of your best of:
- Tomatoes (3 to 6 medium to large of your best summer or heirloom tomatoes)
- Feta (about 2 to 3 tablespoons (ounces)
- olive oil (about 2 to 3 tablespoons)
and fresh herbs:
- Basil- about a 1/4 to a 1/2 cup
- Rosemary – about a 4-inch sprig
- Chives- about 2 tablespoons
- or dried, herbs if fresh are not available- probably about 2 tablespoons dried
- kosher or sea salt and fresh ground black pepper
If you can locate feta that is still in the brine, that is the best possible. It will not be as salty as the hard stuff that is most widely available, and thus has a milder flavor and sweeter flavor and texture that is sure to appeal to many. (Yes, all those people who say, I don’t like feta!)
Now, being that it is summertime, and you can often find some great heirloom tomatoes at the Farmer’s Market, the grocery store, and probably your neighbor’s garden or even your own.
Buen Provecho and Happy 4th!
- Arrange tomatoes on a platter.
- Sprinkle lightly with kosher or sea salt, and a light grinding of fresh ground black pepper. You can also sprinkle a few herbs directly on the tomatoes, but not too many.
- I like to “chop” the herbs in a mini-food processor with the olive oil. Do not overprocess to make a pesto here, just to chop the herbs up a bit. It may be easier for you to chop by hand, and then drizzle the oil over; but, this process does infuse the oil a tiny bit, too. How much oil? It depends on how many tomatoes you are using, how many people you are serving…etc..
- Top with a sprinkle of salt and pepper and let sit for about 10 to 20 minutes before serving so that the tomatoes and cheese have a chance to absorb the flavors of the herbs.
- Serve at room temperature.
- Note: this should serve 4 to 6 as a side.