Tomato Feta Salad
Total TimePrep/Total Time: 20 min.
This was excellent. I used a large tomato and romaine lettuce because that's what I had on hand. Mixed the ingredients except for the lettuce and let them marinate for 5 min. Then tossed in the chopped lettuce. Very tasty, fresh and Mediterranean. I will make this often this summer. Just what I was looking for. Thank you!
Plain and simple, this salad is delicious! I used more olive oil (5 TBS instead of 2) and used fresh parsley instead of basil, since that's what I had on add. Also added extra feta cheese, because we love it. And I didn't soak the onions in the balsamic vinegar first, I just made the vinaigrette and poured it over the tomatoes, onion and feta. This salad will be in my fridge often, especially during the summer months. It is wonderful!!
Ok but nothing special. I would have used white balsamic vinegar if I could have found it just for the appearance. Lacks something...needs more bite...maybe sharper onion?
Very good. I left out the raw onion
All 5 members of my family get into this salad, even when our 3 children were younger! I cook the red onion first in about 1/2 cup of water and microwave in order to get some of the strong flavor out since my family finds it more tolerable that way. Plain crumbled feta cheese is very acceptable. I also cut the dressing amount exactly in half, which I find just the right amount to add flavor but not drown the salad and give the solid ingredients a chance to speak for themselves! A wonderful combination of flavors and colors to attract the eye! Not the same old boring lettuce & tomato offering, that's for sure! Try it!
I have made this recipe so many times, and just cannot get enough. Guests also love it! To make it even healthier, I just put a dash of olive oil in it and use low fat or fat free feta. It is delicious!!! If I don't want the brown color I use white balsamic vinegar. The tastiest is the Modena Balsamic Vinegar, of course!
Mine didn't turn out anything like the picture. The balsamic vinegar turned the onions a brownish color. I also thought the balsamic overpowered the dish, and you couldn't taste as much of the delicious feta as I would have liked. Is it possible for a vinegar to be too strong or overly potent?
Made this over the summer with tomatoes fresh from the garden, delish!
Simply terrific with seasonal tomatoes.
With an over-abundance of cherry tomatoes, I can't tell you how many times I've made this recipe this summer. Very refreshing and easy. Never any left.