Marinated Feta Tomato Salad
Dressed in balsamic vinaigrette, enjoy the best fresh ingredients of the summer with this marinated feta tomato salad.
Servings: 4
Ingredients
For vinaigrette
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
For salad
- 2 pints cherry tomatoes, halved
- 8 ounces feta cheese, cut into 1/4-inch to 1/2-inch cubes
- 1/4 cup toasted pine nuts
- 1/4 cup chopped parsley
Instructions
- In a large bowl, whisk the garlic, mustard, onions, parsley, salt, pepper, vinegar and olive oil.
- Stir the tomatoes and feta into the vinaigrette.
- Fold in the pine nuts and basil.
Notes
You can use burrata or fresh mozzarella instead of feta. Just tear them into pieces.
To make it a panzanella salad: add croutons, diced cucumbers and pitted kalamata olives.
To make it a Greek salad: add sliced or diced cucumbers and pitted kalamata olives.
Store leftovers in the fridge up to 3 days. Pour the excess vinaigrette from the bottom of the bowl into another container and keep it separate from the salad. Let the salad sit out at room temperature for 15-20 minutes before serving.
Nutrition
Calories: 356kcal | Carbohydrates: 15g | Protein: 12g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 50mg | Sodium: 1009mg | Potassium: 644mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1718IU | Vitamin C: 59mg | Calcium: 320mg | Iron: 3mg