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| Tomato Salad |
Ingredients
3 large summer tomatoes, cored, seeded and rough chopped
1/2 cup crumbled best-quality feta cheese
1/3 cup pitted Kalamata olives, halved
1/4 cup capers, drained and rinsed
1/4 cup basil, julienned
1 – 2 tablespoons extra virgin olive oil
1 – 2 tablespoons balsamic vinegar
coarse salt
freshly ground black pepper
Method
Place the tomatoes, feta, olives, capers and basil in a bowl and fold gently. Add
some salt and pepper and 1 tablespoon each of the olive oil and balsamic vinegar.
Stir gently and taste for seasoning. You’ll probably need a little more salt,
pepper, oil and vinegar, but maybe not! If you’re making ahead of time, cover
and let set for several hours. Before serving, give a light mix and serve.
3 large summer tomatoes, cored, seeded and rough chopped
1/2 cup crumbled best-quality feta cheese
1/3 cup pitted Kalamata olives, halved
1/4 cup capers, drained and rinsed
1/4 cup basil, julienned
1 – 2 tablespoons extra virgin olive oil
1 – 2 tablespoons balsamic vinegar
coarse salt
freshly ground black pepper
Method
Place the tomatoes, feta, olives, capers and basil in a bowl and fold gently. Add
some salt and pepper and 1 tablespoon each of the olive oil and balsamic vinegar.
Stir gently and taste for seasoning. You’ll probably need a little more salt,
pepper, oil and vinegar, but maybe not! If you’re making ahead of time, cover
and let set for several hours. Before serving, give a light mix and serve.
