| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 8 servings |
Ingredients
- 3 pints (6 cups) cherry tomatoes
- 3/4 pound good feta cheese
- 1 small red onion, chopped
- 3 tablespoons white wine or Champagne vinegar
- 1/4 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley
Instructions
- Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 205 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 38 mg |
| Sodium | 493 mg |
Reviews
So,simple to make but has a ton of flavor! My husband and I made this one night and it will wake up anyone’s taste buds! I followed ( as I always do) Ina’s recipe exactly as it was written, and it was a huge hit for us! Thank you, Ina, As always it was super delicious!
This is a great healthy cherry tomato/feta salad. It”s not only delicious to eat as is but also one of the most versatile salads I know of that can be used as the foundation for many other recipes. Olives, cucumber, spinach, pasta, herbs etc can be added for a quick meal too. I like having this prepped & ready to eat at all times when needing a refreshing quick snack.
So good. Great ingredients are the key. Used heirloom cherry tomatoes from a local farm and good feta. Yummmmm!
Excellent flavor and textures.
Easy.
This is such a fun way to make a simple tomato salad. I’ve made it with feta crumbles and feta cubes, and the cubes are just better matched for the cherry tomato size.
I’ve made all the recipes in this episode for a retirement party in a park. It was a huge hit. Everyone received a brown paper handled bag, with Chinese take-out containers filled with each salad, a mini baguette and a slice of lemon cake wrapped in parchment, tied with raffia. Not only did the presentation catch everyone’s attention, but the food wowed the crowd! Every recipe is highly recommended.
I have made this recipe for the past 5 years. Generally, follow the directions as listed. Some reviewers have suggested block feta, which I have never done but will try in the future. The crumbled feta works well. I buy a big container at Costco and have it available as a staple in the house. This is a wonderful recipe. Every time I make it, someone asks for the recipe! Yummy!
This is a favorite although instead of using the champagne vinegar, I use red wine vinegar and at times add fresh chopped chives. I have been making this side dish for many years. It never fails to get rave reviews when taken to covered dish gatherings.
I’m wondering what difference crumbled vs cubed feta would make. I had only crumbles on hand and was looking to use up a bunch of cherry tomatoes from our CSA, and this was wonderful. So flavorful. I would definitely make this again or throw it on top of baby spinach for a twist on a greek salad. The tomatoes I used were really fresh, so I suspect (in concordance with another reviewer that if you used out of season tomatoes, this might be just so-so.
So easy to make, very very good and went great with my chicken. Im tired of rice with my meats and I wanted to try something different, well this was the perfect side/salad!