Tomato Salad with Feta

Summer time and the produce that goes with it have come to an end here in Maryland. As mentioned in an earlier post, the summer serves up a wonderful bounty of goodies here in our tiny, yet very beautiful and diverse, state. One thing that can still be found in early fall are our late producing tomatoes.

This is my version of Tomato Salad with Feta. I had something very similar at the Boathouse Restaurant in New York City awhile back and loved it, so I set out to duplicate it as best I could.

The freshness of the tomatoes and saltiness of the feta make for a delicious combination of flavors, just perfect for any occasion.

Tomato Salad with Feta
(Makes 4 salad portions.)

• 3 pounds of fully ripened mixed heirloom tomatoes, cut in large pieces or wedges
• 1/2 large cucumber, peeled and diced
• 2 tablespoons diced red onion
• Kalamata olives (as many as you like, or leave them out - already pitted), chopped
• Salt and freshly ground pepper, to taste
• Feta cheese
• Red Wine Vinaigrette, recipe follows

Tomato Salad with Feta

Mix first four ingredients in a bowl and toss with enough vinaigrette to moisten. Add salt and pepper to taste. Divide among four salad plates and top with a sprinkling of the cheese.

Note: If you prefer, goat cheese or blue would be a good alternative to the feta.

Red Wine Vinaigrette
• 1/4 cup red wine vinegar
• 3 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 2/3 cup olive oil
• Salt and freshly ground pepper, to taste

Whisk together first three ingredients, slowly whisk in olive oil until well combined. Add salt and pepper to taste.