Friday

Tomato Feta Cheese Basil Salad



This is a great salad for summer time when tomatoes are at their best and you can easily find fresh basil. 


In my opinion tomatoes, cheese and basil are the three musketeers of culinary. They work very well together.

Have you bought your basil? Yes? Now hold it delicately in your hands, close your eyes, smell the green leaves and imagine how delicious they will taste with tomatoes and Feta cheese. 

There is something magic about basil. It makes any dish special with its strong, pungent and sweet aroma and distinct flavor. You don't believe me? Ask the Italians.
What You Need:
  • 10-12 oz cherry tomatoes
  • about 1/2 cup fresh basil leaves (you can tore the big ones)
  • 6-8oz Feta cheese in cubes
  • 1 1/2 tablespoons finely chopped shallots
  • 1/2 cup black olives sliced
  • 1 can (15 oz) cannellini beans drained
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar OR red wine vinegar
  • Salt and Pepper to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper)
FYI: If you want to make a very basic version of this salad then skip the shallots, olives and canellini beans.

No Brasil pode-se usar qualquer feijão branco em lata, de preferência um que não seja em molho de tomate. De qualquer forma deve-se escorrer o feijão.


What To Do:






Gather your ingredients.








Basically you just mix everything in a bowl. But let’s do it step by step.
Put the tomatoes in a bowl. I am already using the bowl in which I will serve the salad.









Add the olives, beans and shallots. Toss.










Add the basil leaves, salt and pepper. Toss delicately.
Careful not to bruise the basil leaves.








Add the olive oil and balsamic vinegar. Toss delicately.











Add the feta cheese. Toss.











 And there you have it!







Tomato Feta Cheese Basil Salad

What You Need:
  • 10-12 oz cherry tomatoes
  • about 1/2 cup fresh basil leaves (you can tore the big ones)
  • 6-8oz Feta cheese in cubes
  • 1 1/2 tablespoons finely chopped shallots
  • 1/2 cup black olives sliced
  • 1 can (15 oz) cannellini beans drained
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar OR red wine vinegar
  • Salt and Pepper to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper)
What To Do:
Basically just mix everything together being careful not to bruise the basil leaves.

No comments:

Post a Comment