Happy Friday everyone!! In honor of this upcoming beautiful weather, I decided to take it easy today (especially after posting yesterday’s advanced rabbit-stew recipe!) and post a simple, NO COOK, and in-season recipe!
When heirloom tomatoes come into season, I always rush to the local farmers markets to grab all different colors of them to make all sorts of different dishes (think: heirloom salad terrine, delicious tomato gazpachos, and baked shrimp in a fresh tomato sauce!). However today’s recipe is easy, quick, and so delicious. The tomatoes are so vibrant in color and just as luscious in flavor! The cubed feta and basil are beautiful and delicious additions that are sure to please your palette :).
I hope some of you get to enjoy this with your friends and families!
[Note: make sure to use high quality extra-virgin olive oil since it will be ‘raw’ in the salad, otherwise you can get an off-putting and bitter taste!]
4-6 heirloom tomatoes (they come in many different sizes) of varying colors, chopped in big chunks
2-3 tablespoons of good quality extra-virgin olive oil
2-3 tablespoons of good quality balsamic vinegar (try strawberry or fig balsamic for a twist!)
1/4-1/2 cup of cubed feta (these are sold in blocks like tofu, although you can use crumbled feta too)
1/4 cup of basil, chiffonade
Kosher salt, to taste
freshly cracked black pepper, to taste
Combine all ingredients in a bowl and serve immediately! 🙂 [Doesn’t get much more simple than that].