Tomato Feta Salad
The best thing about summer is loads of fresh produce, either from your garden, farmers market or even from your grocery store. I know that we have fresh produce, literally all year round, but we know what’s in season and what’s not. So, if you are seasonal eater, then you must know that tomatoes are summer fruit, although I always consider it as a veggie. How about you?
It just happens that my garden is blooming, and I am overjoyed to see how beautiful it is. Labor of love, as we call it, there is also nothing more satisfying than walking out of your house and picking fresh herbs, and produce just a few steps away from your doorway. I have that happy feeling of accomplishment. My husband, Nebs, is far better Gardner that I’ll ever be, but with his help and my constant learning to better myself in that department, the sky is the limit, right?! I would love to have one day a huge garden that I never ever have to go and get it from the store. Wishes do come true, so I am very optimistic.
So we picked the other day nice basket of fresh herbs, flowers, produce… Blackberries and grapes are still growing strong, even though I have a war with the birds. They ate all the blueberries, yup! Before I know it, they munched on them like it was open buffet, which for them it probably was, especially in this heat juicy blueberry means a lot. I made a peace with myself that I will not make a blueberry pie from my blueberries this season (le sigh…), but blackberry bush is growing beautifully.
We started to grow lemons, Mayer lemon, avocado as well as kiwi. It’s growing, so we will see how that will turn out.
So here we go, with my salad that goes so beautifully with steak, chicken, or on its own. We love dipping homemade bread on the end when the cheese has already crumbled into tiny pieces, and juices from tomatoes, and olive oil as well as herbs meet at the end. God! That’s the best taste EVAAA.
Tomato Feta Salad
- 4 large Tomatoes (1 per person), or 8 smaller/medium size tomatoes
- 3 Green Onions, chopped
- 1 tablespoon fresh Parsley, chopped
- 4 Oz Crumbled Feta cheese
1/2 Tablespoon Olive oil
1 teaspoon dried Parsley
Pinch of Salt, or to taste
Pinch of dried Rosemary
- Slice tomatoes in quarters, or bite size slices if they are larger.
- Chop scallions and parsley.
- In a jar or bowl, mix together ingredients for dressing.
- Toss it gently together and, drizzle dressing on top. Toss is again to coat.
- Add Feta cheese on top, and serve.
- Don’t make it a day ahead. This is done in 5 minutes, so it is better if you make it just before you serve it.
- You may add cucumber, it gives you extra crunch and cooler taste.
- Season to taste. Feta is loaded with sodium, so you won’t need much for dressing.