Tomato and Feta Salad
September 2007
Makes: 8 servings
Prep: 5 mins
- 2 pints cherry tomatoes
- 1/2pound feta cheese, crumbled (about 2 cups)
- 1/4cup extra-virgin olive oil
- 1/4cup balsamic vinegar
- Salt and pepper
- Thyme sprigs, for garnish
- In a medium bowl, toss the tomatoes with the feta. Drizzle with the olive oil and balsamic vinegar. Season to taste with salt and pepper and toss. Top with the thyme.
Tip
For a change
- Replace the feta with ricotta or chopped mozzarella, and the thyme with chopped basil.