Ingredients
3 large, ripe field-grown fresh tomatoes
1/2 lb fresh feta
1 sprig fresh basil
4 Tbsp olive oil
kosher salt and fresh ground pepper to taste
Directions
Wash and cut tomatoes into equal size wedges and then cut in half again to get pieces approximately 1 inch in length. Season lightly with salt (you can add more later, but the feta will add salt to the dish as well) and pepper and gently toss.
Crumble feta on top of tomatoes.
Chiffonade basil by removing basil leaves from the stem, stacking 5-6 leaves at a time and rolling tightly lengthwise and then slicing with a paring knife perpendicular to the roll — this will give you delicate ribbon-like basil to sprinkle across the salad which will look pretty, but will also make sure you don’t have to chew on a full basil leaf.
Drizzle olive oil over salad and gently toss. Taste and add more salt, pepper or basil as you like.
This recipe is also linked to...
Delicious Dishes: Garden Delights
Everyday Sisters' Sharing Sundays: Red
Savory Sunday
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