Wednesday, June 8, 2011

Tomato Week: Summer Salad, Basil, Feta

Sometimes the most basic ingredients lovingly prepared make the best meals. Like this yummy summer salad with garden-fresh tomatoes, cucumbers, onions, basil and sheep's milk feta. Serves 8.


4 medium slicing tomatoes
4 small sliced cucumbers
1/2 cup finely sliced red onion
1/4 cup minced basil
1 tsp thyme
1/2 cup Sheep's Milk Feta
Salt & pepper to taste


1. Layer cucumbers, onions, tomatoes. We used relatively more tomatoes than cucumbers because that's what we have on hand.

2. Lightly season the vegetables between layers, including the basil.

3. Crumble feta on top.

4. Toss with your favorite Italian dressing.


Any vinaigrette dressing of your choice. Mine is Ken's Northern Italian Dressing with Basil & Romano. (Yeah, I know. Bottled dressing. Oh well.)


Like all old-fashioned recipes, there are as many variations to this as there are families. Try oregano instead of thyme. Spice it with creole seasoning. Add kalamata, black or green olives. Toss it with lettuce. Add a layer of zucchini slices. Variety is only limited by your imagination. And daring.

Bon appetit!
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