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Cherry Tomato, Basil And Feta Cheese Salad
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- #82433
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
4 cups red and yellow cherry tomatoes, halved
1/2 cup minced scallions
1/2 cup fresh basil, thinly sliced
2 1/2 tablespoons extra virgin olive oil, divided
1 tablespoon balsamic vinegar
kosher salt
freshly cracked black pepper to taste
3/4 cup crumbled feta cheese
1 tablespoon capers, drained
directions
Toss tomatoes, scallions and basil together in a serving bowl.
Whisk 2 tablespoons olive oil and vinegar together; add salt and pepper to taste. Pour over tomatoes and toss.
Top with cheese. Sprinkle with capers. Drizzle remaining 1/2 tablespoon olive oil over all. Add additional pepper, if desired, and serve.
Recipe Source: "The Beach House Cookbook," by Barbara Scott-Goodman
added by
terri
nutrition data
187 calories, 15 grams fat, 9 grams carbohydrates, 6 grams protein per serving. This recipe is low in carbs.
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reviews & comments
November 26, 2014
I got this recipe out of one of my cookbooks a few years ago. My family always ask me to bring it to family gatherings. I am actually making it today for Thanksgiving tomorrow!
August 8, 2014
I chilled the tomato mixture (ingredients up to adding the feta) for about 30 minutes before serving then topped with the cheese and capers. Makes a really pretty salad.
August 4, 2013
fabulous summer salad!