Tomato & Strawberry Salad with Feta & Olives
Tomato & Strawberry Salad with Feta & Olives
As with my Strawberry Gazpacho “Smoothie” (this page), this dish highlights my attraction to the affinity a tomato shares with a strawberry, and how they can be used interchangeably. Here, I mix them together for a simple summer tomato salad with a small surprise. I like spitting out the pits when I eat olives (I make sure to warn my guests), but you can also buy them pitted—it’s just not as much fun in my opinion.
Ingrediënten
Serves 4 to 6
- 1 pound fully ripe small tomatoes such as Early Girl, heirloom, or cherry
- 8 ounces strawberries washed, hulled (see below), and halved lengthwise
- 2 tablespoons red wine vinegar
- 4 tablespoons extra-virgin olive oil
- 8 ounces feta cheese packed in brine torn into large pieces
- ½ cup pitted or unpitted Taggiasca or Niçoise olives
- Flaky sea salt and freshly ground black pepper
Instructies
- Cut the tomatoes to be roughly the same size as the halved strawberries.
- If you’re using cherry tomatoes, cut them in half.
- If you’re using another small tomato variety, quarter them.
- In a small bowl, whisk the red wine vinegar and olive oil with 1 tablespoon of the brine from the feta.
- Spread the tomatoes on a serving plate.
- Top with the strawberries, olives, and feta.
- Drizzle the dressing over the top and finish with salt and pepper to taste.
- Serve immediately.
