There’s something wonderful about buying fruits and vegetables this time of year.
They taste fresher and sweeter and … well, they taste like they’re supposed to.
(Basically, the opposite of hothouse tomatoes in December. Ick.)
And now that I’m ridiculously excited over my “garden,” I’m making big plans for container gardening next year.
But, in the meantime, I’m content to enjoy fresh fruits and veggies as I attempt to lighten up my summer meals.
Side note: Poor Baxter (the dog bear) almost melted yesterday during our 4 p.m. (95-degree) walk.
But I (dog)ress.
One dish that is especially good this time of year is tomato feta salad.
For you lucky ducks who are growing cherry tomatoes at home, or “tommy toes” as my family calls them, this is a great way to use them up.
Growing fresh basil in an herb garden? Even better.
Pair some cherry tomatoes with basil, feta, onion and balsamic vinegar and you’ve got yourself an amazing side dish.
I actually like to pair it with my quiche supreme (though make sure to use a slotted spoon when serving, otherwise you’ll have a balsamic-soggy-bottom quiche.)
I dare you not to eat the whole bowl.
What you’ll need:
- 2 tablespoons balsamic vinegar
- 1 1/2 teaspoons minced fresh basil
- 1/2 teaspoon salt
- 1/2 cup coarsely chopped sweet onion
- 1 pound grape or cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/4 cup crumbled feta cheese
- In a bowl, combine the vinegar, basil and salt. Add onion; toss to coat. Let stand for 5 minutes. Add the tomatoes, oil and feta cheese; toss to coat. Serve with a slotted spoon.