Tomato, Feta & Balsamic Salad
A feta-forward summer salad with juicy cherry tomatoes, fresh basil and just enough peppery arugula, finished with olive oil, balsamic vinegar, flaky salt and cracked black pepper.
Ingredients
- 8 oz feta cheese
- 2 cups cherry tomatoes
- basil leaves roughly torn
- 1/2 cup baby arugula
- black pepper to taste
- coarse or flaky salt generous amount
- balsamic vinegar generous amount
- Olive oil medium drizzle
- honey light drizzle
Instructions
- 1. Add the feta. Break the feta into generous irregular pieces and scatter it through the tomatoes keep the pieces fairly substantial rather than finally crumbling them
- 2. Prepare the tomatoes.Halve the cherry tomatoes and add them to a large shallow bowl or serving platter.
- 3. Add the greens and herbs.Tuck in the arugula and torn basil. The arugula should be a peppery accent rather than the base of the salad.
- 4. drizzle the dressing. Pour the olive oil, balsamic vinegar and honey, if using. over the salad.
- 5. Finish the salad. Finish with cracked black pepper and a generous amount of flaky salt. Toss very gently or leave mostly undisturbed so the feta keeps its texture.
Notes
Feta is the heart of this salad, not a garnish. Choose a good block of feta and break it into large pieces rather than using pre-crumbled cheese. When adding olive oil, balsamic vinegar and salt, taste in-between before adding more. This salad is best served immediately while the tomatoes are juicy, the basil is fragrant and the arugula still has some bite.