Fresh Summer Tomato Salad

Friday, 5th June 2009

In a salad, when eaten fresh, herbal flavors are more pronounced. And, when snipped from a Kitchen Garden, they go from the backyard to the table with just a quick rinse. A simple drizzle of olive oil is all that is needed for this summer salad.

Recipe: Fresh Summer Tomato Salad

Ingredients

4 cups fresh baby spinach
1 cup fresh parsley leaves
1 cup fresh basil leaves
1 teaspoon fresh thyme leaves
12 small Campari tomatoes (or other small ripe tomato – about 1.5 to 2 pounds).
8 ounces Bulgarian or other Feta cheese, cubed (can also substitute mozzarella, warm brie, or other mild cheese)
1/4 cup slivered red or sweet onion
Fresh, finely ground sea salt
Fresh-ground pepper to taste
Extra-virgin olive oil
8 small sprigs of fresh thyme to garnish

Instructions

Arrange the baby spinach on one side of a serving dish.
Place parsley leaves near, but not over, the spinach and the basil leaves near the parsley.
Quarter the tomatoes and arrange near the greens.
Top with the onion and Feta cheese.
Season to taste with salt and pepper. Drizzle with olive oil.
Present as is, or toss before serving. Garnish with thyme sprigs.

Serves 8

Diet type: Vegetarian

Diet (other): Low calorie, Reduced fat, Raw

Meal type: hors d\’oerves

CulinaryTradition: Italian

My rating: 4.0 stars