Appetizer Salad

Tomato with Basil & Feta

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Simple.  Quick.  Delicious.  When summer comes around and the garden grown (or from a farmer’s market) tomatoes are at their peak its time to find just about every way possible to serve them.  I like to cut them in thick slices and sprinkle fresh basil, good feta, olive oil and a little sherry vinegar.  Never refrigerate a tomato and cut them an hour before serving.


  • One large tomato for every three people
  • 1 basil leaf for each tomato
  • 1 teaspoon of very good quality feta for every tomato
  • Extra virgin olive oil
  • Sherry vinegar (good quality, not sherry wine vinegar)
  • Kosher salt and freshly ground black pepper

Making It

  • Wash the tomatoes and slice 1/2 inch thick, lay out over a baking sheet and let sweat for an hour (some say put some salt at this point but there is no need, you don’t want to dehydrate your tomatoes)
  • You will have the ends of each tomatoes, chop around the core
  • Lay the tomatoes on a platter and then layers the chop ends down the middle,  sprinkle the basil on, drizzle olive oil, salt and pepper then the feta, then some more basil on top of the feta
  • Let sit for 30 minutes to allow the flavors to blend then serve

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