Tomato Feta Salad You'll Never Tire Of

Hiding out at the farm and hoping the Corona virus won’t find me.

Tomato-Feta-Red Onion Treat

Twigs, dried leaves and large acorns were falling on my deck as I scribbled these lines. One landed in my lap! Even so, I soldiered on, because I was eager to tell you about a salad I made last weekend.

If you still have some cherry tomatoes lurking in the fridge or on the vine, boy, do I have a treat for you! A tomato-feta salad. It comes from Ina Garten, a.k.a. the Barefoot Contessa, and is included in her cookbook, Barefoot Contessa at Home. The salad is pretty, incredibly delish, and easy to make ahead.

Here’s What I Did

Easy Make Ahead

First, I cut my yellow and red cherry tomatoes in half and refrigerated them along with some small, luna-shaped red onion slices. Then I made a vinaigrette in which I later bathed the little orbs for added goodness.

The dressing is pretty straight forward: olive oil, crushed garlic, vinegar (white or champagne; I used champagne vinegar), and two tablespoons each of fresh basil and parsley. The small specks of green add a festive touch to the salad.

After anointing the tomatoes/onions with the dressing, I added cubes of feta. (Do not use feta you buy already crumbled. It tends to be dry, whereas the chunk stays moist.)

Since cherry tomatoes are now available all year round, this colorful salad can be a great addition to any family or holiday event.

The Tomato-Feta Salad joins a meal of salmon, arugula with anchovy dressing, and fresh corn.

Ragweed or What?

As I brought the meal outside to serve, I noticed a wild bush flourishing near my deck. At first I thought it was ragweed. But my friend, Lucy, a plant whisperer, said it was a harmless Goldenrod, a member of the sunflower family and quite deserving of a place by the edge of the patio.