This week I am sharing a variation on the caprese salad (usually mozzarella, tomato and basil). My Tomato Basil Salad uses feta–which adds a bit more zip to the recipe.
3 cups sliced tomatoes (any size and shape, feel free to mix in green, yellow and orange)
1 large bunch basil leaves cleaned and dried
1/2 cup feta cheese
1/4 cup olive oil
3 tsp. balsamic vinegar
salt and pepper to taste
Layer thick slices of tomato in a flat dish or bowl. Sprinkle on cheese and top with basil. Add oil and vinegar with salt and pepper. Let stand at least 30 minutes before serving and remember: NEVER PUT YOUR TOMATOES IN THE FRIDGE! It will ruin the taste.