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Tomato Feta Salad

Photo: Quentin Bacon

  • 2 pints cherry tomatoes, red or mixed colors
  • ¾ cup small-diced red onion
  • 2 tablespoons good white wine vinegar or Champagne vinegar
  • 3 tablespoons good olive oil
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¾ pound feta cheese

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well.  Dice the feta into a ½- to ¾-inch dice, crumbling it as little as possible.  Gently fold it into the salad and serve at room temperature.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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