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Tomato Feta Salad
Jim Stonos
Grab a taste of summer with this tomato feta salad recipe.
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Prep Time
10
minutes
mins
Course
Salad
Cuisine
Greek
Servings
1
person
Ingredients
1x
2x
3x
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
Instructions
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.
Keyword
feta cheese, feta cheese salad, in-season tomatoes, tomato feta salad, tomatoes
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