Greek Cherry Tomato Salad

by Country Spoon

With open baskets and plates, it begins … Tomato Season! Cherry tomatoes always seem to be the first to really come on. At first one or two will ripen and you almost don’t even want to pick them. Then, on your next walk to the garden you see glints of color all over and they have exploded. This year I planted a new variety – a black cherry and it is delicately sweet and a beautiful dark plum color.  My favorite way to enjoy a cherry tomato is right off the vine while picking – just don’t eat too many or you will end up with a stomach ache! A close second favorite is combining them in a cold salad with tangy feta, kalamata olives and fresh basil. 

Greek Cherry Tomato Salad:

1 pint of cherry tomatoes – halved

cracked sea salt

freshly cracked black pepper

a handful of kalamata olives – quartered

1/2 c. feta – cubed or crumbled

baby basil leaves

In a small bowl combine the cherry tomato halves and kalamata olives and season with cracked sea salt and black pepper.Top with feta and basil leaves.  The small very delicate basil leaves work well for this and require no chopping. Chill for about 20 minutes and stir to mix in the feta and basil. This is delicious served over grilled meat, especially grilled salmon and chicken.