It’s summer, the time of year when a good salad is all you need to sate your hunger.
When the sun is shining, the wind is nowhere to be felt, and the temperature rises to 90 degrees or higher, we crave refrigerated wine and unsophisticated foods that cool us down and nourish our bodies. This salad is an example of that.
The ripe, in-season tomatoes pair deliciously well with the zing of the longhorn peppers and the tang of the olives. The canned beans and fresh spinach add variety and interest to the salad—and the feta cheese cubes give it a creaminess that even the pickiest eaters can’t resist.
Tomato Feta Salad
- 2 tomatoes beefsteak or oxheart
- 1 longhorn pepper
- 1.7 oz feta cheese cubed
- 1 handful olives green or kalamata olives
- 1 handful canned beans red kidney beans
- 5 leaves baby spinach
- 1 tbsp olive oil extra virgin
- 1 tbsp vinegar apple cider or white wine vinegar
- 1 pinch salt fine sea salt
- Rinse the tomatoes, longhorn peppers, and baby spinach thoroughly under running water.
- Trim the stems off of the tomatoes with the tip of your knife and discard them. Cut the tomatoes coarsely, into one-fifths and put them in a bowl.
- Cut the longhorn peppers crosswise and add them to the bowl.
- Add the olives, canned beans, and baby spinach to the bowl.
- Season with vinegar and olive oil and shake to incorporate. Add salt to taste to season the salad, then give it a good shake again.
- Plate the vegetables. Add large cubes of feta cheese on top and serve.