We love this salad as a side with beef or lamb. Feta cheese varies in flavor and saltiness. Greek feta has more intensity than French feta, and both are delicious.
Tomato and Feta Salad
I love many of Ina Garten, The Barefoot Contessa's recipes and have adapted many throughout the years. This salad is so easy it can be thrown together just before serving and always best at room temperature.
Ingredients
- 2 cups (300 gr) Cherry tomatoes, red or mixed colours 8 CHO
- 2 TBSP (15 gr) Red onion, slivered 1 CHO
- 2 TBSP (30 ml) Champagne vinegar (or good white wine vinegar) 0 CHO
- 3 TBSP (45 ml) olive oil 0 CHO
- ½ tsp. salt 0 CHO
- ¼ tsp. black pepper 0 CHO
- 4 large fresh basil leaves (5 gr) chopped 0 CHO
- 1 ½ cups (6 ounces/170 gr) feta cheese, crumbled 0 CHO
TOTAL CHO 9 CHO
- TOTAL WEIGHT 545 GRAM
- 9 CHO DIVIDED BY 545 GRAMS= .016 CHO/GRAM
- 1/4 CUP = 42 GRAMS (.016 CHO x 42 GRAMS) .67 CHO/1/4 CUP
Instructions
Cut tomatoes in half and place in serving dish, along with slivered red onion.
- Mix dressing ingredients; Champagne or White Wine Vinegar, olive oil, salt and pepper in a small dish. Whisk and add to the tomatoes.
- Toss so that dressing covers tomatoes.
Slice and slightly crumble feta. Add feta to tomatoes and gently stir. Serve at room temperature.
Can be made an hour or so before serving; refrigerate and bring to room temperature.
