Posted on 06 August 2008 by tomatocasual.com
Recipe: Too-Hot-in-the-Kitchen Tomato Salad
By Kira Hamman
Four large ripe tomatoes, ideally in different colors:
- ½ cup pitted kalamata olives, halved
- ¼ pound feta cheese
- 2 tbsp. fruity olive oil
- 2 tbsp. red wine vinegar
- Fresh ground black pepper to taste
Chop the tomatoes into bite-sized pieces. Skip the whole peeling and seeding nonsense – it’s all tomato! Place the chopped tomatoes in a bowl.
Add the olives and crumble the feta over the top.
Whisk the vinegar and oil together and drizzle over the salad.
Season to taste with pepper, toss gently, and get back outside!
Variations:
• Add a peeled, chopped cucumber to the tomato.
• For a more robust taste, add a crushed clove of garlic to the oil & vinegar.
• For a lighter taste, use the juice of one lemon instead of vinegar.
• Chop the tomatoes smaller and use as a bruschetta topping.
• Makes a good pasta sauce, too, but then you have to turn on the stove…
