Miracles can be small but let me tell you, today's miracle is that I have managed to find/make/create an extra-generous 15 minutes to sit and blog about a recipe that will not only make a pretty addition to your summer-time/pot-luck/bbq/fathers'day table, but it will also make your breath incredibly offensive to any close talkers and that's always a telling indication of the quality of your food. I always think the more repugnant residue on your breath, the tastier and more flavorful the dish.
I have made this pretty little salad a number of times in the last few years but have failed to ever post it here. Naughty. How could I be so negligent?? It's like eating the fruits of your hard-earned garden labors in Greece somewhere: you got the fresh tomatoes, fresh basil, fresh onion from your garden, and then the flavor of the salad pinnacles with Greek-imported feta and I will tell you that nothing will bring you closer to Greece or the summer time than this salad, and neither are a bad place to be. I mean, right? Greece, summer, Greece, summer, together?? Masterpiece.
4 pints grape tomatoes, red and yellow mixture
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 (side note: it could be the fact that I don't do leftovers very well, but this salad is especially unattractive the next morning, so eat it all up if possible in the one sitting).