My last few posts (and consequently meals) have been rather heavy so I’m in the mood to post a couple of salads, beginning TODAY.
I can hardly wait for local tomatoes to come into season. (Soon! Soon!). Grocery-store cherry tomatoes may not be able to compete once that season starts, but in the meantime they offer little bursts of flavor as well as gorgeous color.
This simple Greek-inspired combination uses them to excellent effect.
Ingredients:
for the dressing:
1 tablespoon red wine vinegar
3 teaspoons extra-virgin olive oil
1 clove garlic, finely minced
salt and pepper to taste
1 teaspoon sugar
1/4 teaspoon dried oregano (If you are lucky enough to have fresh oregano, put 1 teaspoon of it into the salad instead.)
3 teaspoons extra-virgin olive oil
1 clove garlic, finely minced
salt and pepper to taste
1 teaspoon sugar
1/4 teaspoon dried oregano (If you are lucky enough to have fresh oregano, put 1 teaspoon of it into the salad instead.)
for the salad:
1 pint ripe cherry tomatoes, cut in half
1/4 cup chopped pitted Greek olives
1 tablespoon finely chopped red onion
1 small cucumber, chopped into tiny chunks
crumbled feta cheese to taste
1 tablespoon (or more) fresh chopped parsley
1 tablespoon (or more) fresh chopped basil
1/4 cup chopped pitted Greek olives
1 tablespoon finely chopped red onion
1 small cucumber, chopped into tiny chunks
crumbled feta cheese to taste
1 tablespoon (or more) fresh chopped parsley
1 tablespoon (or more) fresh chopped basil
Instructions:
In a small jar combine the dressing ingredients.
Drain the tomatoes, which tend to be a bit wet, particularly when cut in half. In a bowl combine the tomatoes with the remaining salad ingredients. Toss with dressing. Serve immediately.
Serves 4 as a side salad or 2 as a main dish.
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Tags: Cherry Tomato Salad, Greek Tomato Salad, Herbed Cherry Tomato Salad
Tinky, I make something very similar to this. I add crumbled bacon and then toss everything with organic dandelion greens I get at Fresh Market (when I was a kid, my day used to go dandelion picking, but not really very safe in this day and age). Spring is the best since the greens are very young and not too too bitter. But the slight bitterncess of the dandelion, the sweetness of the tomatoes and onions, and the saltiness of the bacon, olives and feta (not to mention all the textures) is wonderful. Okay, now I am truly hungry.
I’m sure this is lovely, but one of the few things I don’t like is tomatoes!! Tinned ones used in cooked dishes are fine, but I just don’t like the taste of raw tomato. My son doesn’t like tomatoes either, although he likes tinned tomato soup and tomato ketchup, both of which I couldn’t put in my mouth!!
Grad, your salad sounds fascinating. I gave up on dandelion leaves (which we can generally pick safely where I live) after I made dandelion wine; the recipe just took too many of the darn things!
Frayed, I feel for you not liking tomatoes, which I adore–but I promise I won’t try to convert you!
Sounds delicious! I can’t wait for our garden tomatoes to come in because we eat like this all summer long! (And the picture is gorgeous btw)
Hey Tinky,… we make one similar too… but, add some minced garlic, some lemon zest and juice.. as well as some rinsed chickpeas… today we had it with vine tomatoes…because they were on sale…and actually smelled like they would have some flavour even if they are imported at this time of year…and they were very tasty indeed…my vinaigrettes that I make are never the same twice..but, all are great on this salad. Today’s had some Balsamic, honey and a bit of orange juice in it…. …
Mmm … I love those citrus and sweet combinations. Can’t wait to try your version, BumbleVee!