There are two ways I know summer here: There’s more gloomy clouds in LA more than any other time of year and tomatoes start to be seen at the farmer’s markets. Gorgeous, juicy, sweet tomatoes. Granted, we don’t have those mealy hot house tomatoes like they sell in the East Coast supermarkets, but to have choices of TYPES of tomatoes is pretty special.
I needed to make something to go with grilled lamb. Friends of ours were having a party and we each had to make a side dish or appetizer that went along with it. I wanted to make something hearty that stood up to the richness of the lamb, but that complimented it, as well. Feta is a sharp contrast to the sweetness of the tomatoes and balsamic. The pine nuts add a nice crunch. There’s a lot of stuff going on here.
I had the leftovers by themselves for lunch the next day. It was even better! Toast some thinly sliced French bread for fabulous bruschetta!
Tomato and Feta Cheese Salad
- 4 lbs or 10 cups of mixed tomatoes, diced
- ½ tsp kosher salt
- 2 tbsps balsamic vinegar
- ½ C EVOO
- ½ C pine nuts, toasted
- 1C feta cheese, crumbled
- 1C thinly sliced scallions, white and green parts
- ¼ C chopped basil
- ¼ C chopped parsley
- Mix all ingredients and chill in fridge for 1 hour. OR leave it overnight so the flavors meld.