She's Back and Armed With a Fresh Tomato Salad!

Fresh Tomatoes and Feta Cheese Salad

10-12 good sized, freshly picked tomatoes from your garden of your choice. If you have grown cherry tomatoes - I would think 30-40 cherry tomatoes washed and halved would suffice.

1 cup of Greek Feta cheese crumbled.

Fresh Basil
Fresh Oregano
Kosher Salt to taste
Fresh ground cracked pepper.
Balasmic Vinegar and Olive Oil

(Note the key word in this recipe is Fresh!)

Wash and dry your freshly picked tomatoes. Stop and smell the lovely aroma of your garden tomatoes, and appreciate the fruits of your labor.
Slice your tomatoes into bite sized pieces and place in a medium sized bowl.
Add crumbled Feta cheese. Toss gently.
Chop a handful of fresh basil and add to bowl.
Chop a handful of fresh oregano and add to bowl.
Gently toss. At this time add Kosher Salt and freshly ground pepper to taste, and once again gently toss.

The secret to this dish is to toss gently but thoroughly. And most importantly the adding of the vinegar and the olive oil. I prefer olive oil with body, and I find the cold press olive oils, that are labeled "extra virgin" work the best for me. That's one ingredient I don't skimp upon. I have been known to spend a pretty penny on the olive oil I toss salads with.

How much is enough many people write to ask. Well only you know the kind of taste and texture you like. So experiment. When I first began using olive oil and balsamic vinegar in salads - being Catholic, I'd turn into a prayer - as I would pour the olive oil, I'd make the sign of the cross - and chant - "Father, Son, and the Holy Spirit" And then I'd splash the balsamic vinegar like it was altar wine in for color. I'd then gently toss, top again with freshly ground pepper, and I'd always have one heck of a salad.

So whatever method works for you is good enough for me!

I have served this with freshly sliced mozzarella, Italian Bread, and don't forget to open a bottle of Merlot. It's nice light summertime meal that's a hit every time!

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