Tomato, Basil and Feta Salad

TOMATO, BASIL AND FETA SALAD
This is a simple seasonal summer salad which is quick and easy, and tastes great. My favourite dishes involve using fresh produce in season, which require you to do very little and rather let the food do the talking!

serves 6
V GF
what you need
1 kg tomatoes (homegrown or from the market in season, for best flavour)
60g feta
1/4 cup fresh basil leaves
1 tbsp extra virgin olive oil
1 tbsp caramelised balsamic, or balsamic vinegar

what you do
1. Cut the tomatoes anyway you like, depending on size and variety, such as thick slices, quarters or halves. Arrange onto a serving plate.
2. Break up the feta and sprinkle evenly over tomatoes. Scatter the basil leaves over. Drizzle with the oil and balsamic, and serve immediately.
 
feta is a brine curd cheese traditionally made in Greece. It is commonly produced in blocks, and has a crumbly and slightly grainy texture. It is cured in a brine solution (based on water or whey) for several months. When removed from the brine, it dries out rapidly, which is why it is often stored in liquid. It was initially made with goat or sheep milk, though nowadays it is made commercially from pasteurised cow’s milk. It can be used in sandwiches and salads, or cooked in pastries and other dishes. It is a good source of protein, riboflavin (vitamin B2), cobalamin (vitamin B12). Calcium and phosphorous, though is high in cholesterol, sodium, and saturated fat, so should be eaten in moderation, combined with salads and vegetables.                                         
© Jane Grover - NAKED FOOD - the way food was meant to be