Monday, May 25, 2009

Tomato-Feta Salad
{Ina Garten}
Serves 12

The only arduous work involved in this recipe is cutting all tomatoes in half. Otherwise, it's pretty simple and pretty delish. Thanks, Ina. You've stolen my heart again with another great recipe!

4 pints grape tomatoes, red and mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

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