Tomato Salad with Greek Vinaigrette
It's Tomato Time!
Get ready for lots of fresh and easy tomato recipes. I'm a new homeowner (yay!), which means I'm also a new gardener! My first go at growing edibles was with three tomato seedlings that I was gifted and some herbs. It's been such a success so far! The tomato plants are thriving and producing so much fruit. I have three varieties: Brown Berry cherry tomatoes, Artisan Blush Tiger tomatoes and Amish Gold. It's been fun coming up with different ways to use them all. Keep reading for the how-to of my new favorite salad.
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Tomato Salad with Greek Vinaigrette
Cost: $7 (basically free for me! get your grow on!)
Feeds: 4
What You Need:
2 Cups Cherry Tomatoes, halved
1 Large Cucumber, peeled and sliced into half moons (I was gifted a General Lee varietal from a friend's garden :D)
1 Container Pearl Bocconcini, in water
Fresh Basil, chiffonade
1/4 Cup Olive Oil
1/8 Cup Red Wine Vinegar
1/2 tsp. Oregano, dried
2 Tbsp. Feta Cheese, crumbled
Salt
Pepper
What To Do With It:
In a large bowl, combine tomatoes, cucumber, bocconcini and as much basil as you like. Add salt and pepper to taste.
In a small jar or bowl, combine olive oil, vinegar, oregano, feta, and a dash of salt and pepper. Shake/whisk until vinaigrette is combined.
Pour the vinaigrette over the tomato mixture and stir to combine. Taste for seasoning and add more salt/pepper/oregano/basil/whatever else you might want if it needs a little somethin' extra.
Chill over night in the refrigerator.* Stir before serving, and then hide it in the fridge so you can eat it all for lunch and make everyone jealous.
*Hangry District Tip: I love letting salads sit over night in the fridge. The vinaigrette has time to soak into all of the salad ingredients and intensifies the yummy flavors. Do it.
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