recipes barefoot contessa

Tomato Feta Salad (Serves 12)

Copyright 2006, Ina Garten, All Rights Reserved

Photo: Quentin Bacon

4 pints grape tomatoes, red or mixed colors
1-1/2 cups small-diced red onion (2 onions)
¼ cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup chopped fresh basil leaves
¼ cup chopped fresh parsley
1-1/2 pounds feta cheese

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in ½- to ¾-inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.