Warm Tomato-Feta Salad Recipe

RatingDifficultyIntermediate

?Warm Tomato-Feta Salad is a salad made with tomatoes, feta cheese, and a variety of other ingredients. The salad is typically served warm, although it can also be served cold.

Yields1 Serving
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
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 8 whole tomatoes, ripe but firm
 1 to 2 tbsp ( 15 to 30 mL) olive oil
 1 head romaine lettuce
 2 whole green onions, thinly sliced
 ⅓ cup ( 75 mL) olive oil
 3 tbsp ( 45 mL) balsamic or red wine vinegar
 2 to 3 minced garlic cloves
 1 tsp ( 5 mL) dried leaf oregano
 pinches of salt and freshly ground black pepper
 1 cup ( 250 mL) crumbled feta cheese
  1/4 cup ( 50 mL) finely chopped fresh basil (optional)

1

1. Preheat barbecue and lightly oil grill. Place whole tomatoes on grill. Do not core tomatoes. Brush lightly on all sides with 1 to 2 tablespoons (15 to 30 mL) olive oil and turn frequently until tomato skins are lightly charred, from 10 to 12 minutes. Skins will break during barbecuing but tomatoes will not be mushy.

2

2. While tomatoes are being barbecued, shred lettuce and place on a serving platter or in a bowl. Evenly sprinkle with sliced green onions. Then, in a small bowl, using a small whisk or fork, whisk 1/3 cup (75 mL) olive oil with vinegar, garlic, oregano, salt and pepper. Set aside and let flavors meld until ready to use.

3

3. When tomatoes are hot, remove to a cutting board. Core, then coarsely chop or cut into wedges. Scatter over lettuce. Immediately sprinkle crumbled feta over warm tomatoes. Then drizzle with olive oil mixture. Sprinkle with fresh basil. Toss and serve immediately with thick slices of whole grain bread.

4

Nutrients per serving

5

5.8 g protein, 1.9 mg iron, 19.1 g fat, 147.0 mg calcium, 12.5 g carbohydrates, 3.5 g fibre, 251.0 mg sodium, 235.0 calories

CategoryCuisine

Ingredients

 8 whole tomatoes, ripe but firm
 1 to 2 tbsp ( 15 to 30 mL) olive oil
 1 head romaine lettuce
 2 whole green onions, thinly sliced
 ⅓ cup ( 75 mL) olive oil
 3 tbsp ( 45 mL) balsamic or red wine vinegar
 2 to 3 minced garlic cloves
 1 tsp ( 5 mL) dried leaf oregano
 pinches of salt and freshly ground black pepper
 1 cup ( 250 mL) crumbled feta cheese
  1/4 cup ( 50 mL) finely chopped fresh basil (optional)

Directions

1

1. Preheat barbecue and lightly oil grill. Place whole tomatoes on grill. Do not core tomatoes. Brush lightly on all sides with 1 to 2 tablespoons (15 to 30 mL) olive oil and turn frequently until tomato skins are lightly charred, from 10 to 12 minutes. Skins will break during barbecuing but tomatoes will not be mushy.

2

2. While tomatoes are being barbecued, shred lettuce and place on a serving platter or in a bowl. Evenly sprinkle with sliced green onions. Then, in a small bowl, using a small whisk or fork, whisk 1/3 cup (75 mL) olive oil with vinegar, garlic, oregano, salt and pepper. Set aside and let flavors meld until ready to use.

3

3. When tomatoes are hot, remove to a cutting board. Core, then coarsely chop or cut into wedges. Scatter over lettuce. Immediately sprinkle crumbled feta over warm tomatoes. Then drizzle with olive oil mixture. Sprinkle with fresh basil. Toss and serve immediately with thick slices of whole grain bread.

4

Nutrients per serving

5

5.8 g protein, 1.9 mg iron, 19.1 g fat, 147.0 mg calcium, 12.5 g carbohydrates, 3.5 g fibre, 251.0 mg sodium, 235.0 calories

Warm Tomato-Feta Salad Recipe
IngredientsDirections

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