Marinated Tomato Salad

Oh, I love summer.  I believe I’ve said that a time or two, but it bears repeating:  I LOVE summer.

I have two recipes for you this week that just holler “SUMMER!!!!”  The first is today’s; the second comes tomorrow and answers Patty’s plea for another use of blueberries.

For the last 3 weeks, one vendor at the farmer’s market has been awash in heirloom cherry tomatoes.  They are lovely, ranging in size from a grape to a golf ball; some spherical, some tear-drop shaped and running a gamut of colors from yellow to red to green to an almost chocolate brown.  But no matter their size, shape or color, they are all delicious – juicy and sweet.  Far sweeter than you’d expect a tomato to be – or at least, sweeter than I expected.

For the most part, these little gems have been sitting on our counter (you should never refrigerate a tomato) and we’ll pop one in our mouths as we walk by.  They’ve garnished plates as well, but I hadn’t really done anything with them.  So yesterday I was mulling it over and thought how good they’d be tossed with a nice vinaigrette and some sheep’s milk feta I had hanging around in the fridge.

This recipe was the result, and holy, er, sheep is it good.  Let it marinate for at least an hour for best results.

Marinated Tomato Salad

Marinated Tomato Salad

serves 4

1 pint cherry tomatoes, cut in half
1 tablespoon fresh basil leaves, finely chopped
1 tablespoon fresh oregano, finely chopped
1 small shallot, minced
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon raw honey
Salt and freshly ground black pepper, to taste
1/2 cup crumbled feta cheese

In a small mixing bowl, toss the tomatoes with the shallot, garlic, basil and oregano. Set aside.

In another small bowl, whisk together the olive oil, balsamic vinegar and honey until well blended. Taste, and season as needed with salt and pepper.

Add the dressing to the tomatoes and toss to combine. Cover and refrigerate for an hour to allow the flavors to blend.

Just before serving, add the feta cheese to the salad and toss to combine. Serve.

Printable version (requires Adobe Reader)

Now, go on over to Sprite’s Keeper and see all the other tasty, food-oriented spins.

 

20 thoughts on “Marinated Tomato Salad”

  1. I picked up the same types of tomatoes at our farmers market on Saturday. I usually roast them but this looks fantastic. I don’t have any feta but I bet the blue cheese I have would be terrific.

  2. Ohh, I love the salad! I am not so sure about the honey though, are you adding it because the balsamic is too acidic? One tip about basamic – watch where you are buying it, because a LOT of places basically just fortify vinegar with balsamic vinegar. When you are buying it, you want to make sure that it is Aceto Balsamico Tradizionale di Modena, (NOT Aceto Balsamico di Modena – which is a crappy inferior product.) The reason I tell you this, is the REAL stuff, while more costly, goes a LONG way. It is also very sweet, so there is no need for honey.
    The inferior product is really just vinegar with caramel, guar gum, and sometimes glucose added. It pisses me off, because they also charge a premium for it. I could do the same thing with red wine vinegar, brown sugar, and cornstarch. LOL
    Sorry for the rant, but thought you would like to know!

    1. See, this is why I like having a REAL chef read my blog. Yes, the balsamic vinegar was acidic, but it’s the best I can afford without taking a second mortgage on the house. 😛

  3. OK. Now I have to run outside and look at my tomato plants again and see if there’s even the slightest sign of fruit.

  4. I love anything and everything with tomatoes! This is a wonderful recipe and I love these cherry tomatoes; they’re my favorite! Love your blog and so happy I just found it.

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