Thanks to all of the tomatoes growing in my garden, I make tomato salad pretty often. Today I decided to add feta cheese, kalamata olives, dill, and a few other goodies. The briny olives, creamy cheese, and dill made the salad pop. It's quick, easy, and delicious, which sounds perfect to me.
Ingredients for Tomato Salad with Feta Cheese:
3 1/2 pounds assorted tomatoes
1/3 cup crumbled feta cheese
1/3 cup coarsely chopped kalamata olives
3 tablespoons chopped shallots
dill
extra virgin olive oil
kosher salt
black pepper
Time-Saving Tips: All of the chopping can be done a few hours in advance.
Let's see what we need.
We're ready to make the salad.
I like to have everything chopped and ready to go before I start cutting the tomatoes.
Slice the tomatoes into 1/4" pieces. If the tomato has a hardcore cut it out.
Place a layer of tomatoes in a glass baking dish and sprinkle with 1/4 teaspoon of salt and drizzle one tablespoon of olive oil on top. Repeat with a second layer and use up the rest of the tomatoes. Let the tomatoes sit for 25 minutes at room temperature.
Once the tomatoes have rested transfer half of them to a platter; sprinkle with half of the shallots, cheese, dill, olives, and season with black pepper. Repeat with a second of tomatoes and toppings.
It's ready! Tomatoes star in this salad and the feta cheese, dill and olives are an excellent addition to the tomato salad. This dish is especially great with grilled lamb but also goes well with beef and chicken.
Enjoy!
Ingredients for Tomato Salad with Feta Cheese:
vegetable/side
3 1/2 pounds assorted tomatoes
1/3 cup crumbled feta cheese
1/3 cup coarsely chopped kalamata olives
3 tablespoons chopped shallots
dill
extra virgin olive oil
kosher salt
black pepper
Slice the tomatoes into 1/4" pieces. If the tomato has a hardcore cut it out.
Place a layer of tomatoes in a glass baking dish and sprinkle with 1/4 teaspoon of salt and drizzle one tablespoon of olive oil on top. Repeat with a second layer and use up the rest of the tomatoes. Let the tomatoes sit for 25 minutes at room temperature.
Once the tomatoes have rested transfer half of them to a platter; sprinkle with half of the shallots, cheese, dill, olives, and season with black pepper. Repeat with a second of tomatoes and toppings.
Time-Saving Tips: All of the chopping can be done a few hours in advance.