Prep 5 mins
Cook 0 mins
I really like this salad for a change from traditional salads with greens. You could replace the feta with ricotta or chopped mozzarella, and the thyme with chopped basil, but I like it just as it is.
- 946.38 ml cherry tomatoes
- 226.79 g feta cheese, crumbled (about 2 cups)
- 59.14 ml extra virgin olive oil
- 59.14 ml balsamic vinegar
- salt, to taste
- pepper, to taste
- fresh thyme sprig, for garnish
- In medium bowl, toss the tomatoes with the feta.
- Drizzle with olive oil and balsamic vinegar.
- Season to taste with salt and pepper; top with thyme.
Nice refreshing tastes. I had some extra cherry tomatoes left over from a veggie tray. Good to let the tomatoes marinade a bit...leave the feta off until you are ready to serve :)
I cut this in half and had it for my lunch today. I really enjoy the fresh tastes of the dish and balsamic is always a good pairing with fresh tomatoes. I used reduced fat feta so I didn't feel as bad about the oil. I didn't have any fresh thyme. So, I sprinkled some dry thyme over the final dish. I ate it with some slices of nice bread which came in handy for mopping up all the feta and balsamic combo that was left in the bottom of my bowl once the tomatoes were gone. Made for PAC Fall 2008.
Very nice salad recipe. It gets points from me just for being so simple to prepare. I used a combination of grape tomatoes and cherry tomatoes as I was looking to use them up. I cut them in half to absorb the dressing and for ease of eating. I think I ended up with a little too much dressing (maybe because the grape tomatoes are smaller and/or I halved them?). All in all, a nice dish. I followed all ingredients and directions as posted and served as a side to Armenian Herb Marinade Grilled Chicken Breasts. Made for ZWT4 Family Picks.