Tomato and Feta Cheese Salad

Welsh Family Kitchen

The recipe was pulled from the Gunther Gourmet website.

Ingredients:
1 pound Campari Tomatoes 4 ounces Feta Cheese Crumbled into bite size pieces 3 ounces Red Onion medium dice (approximately 1/3 by 1/3 by 1/3 inches) 1 ounce Romaine Lettuce Rough Chop S&P

Procedures:

1. Place halved tomatoes in a mixing bowl.
2. Gently toss with Feta Cheese, Red Onions and Gunther
3. Season with Fresh Ground Black Pepper. Add kosher salt if needed
Note, Feta Cheese should contain enough sodium to satisfy the need for salt.
4. Refrigerate for a minimum of two hours in a plastic storage container, as the acid from the tomatoes and Marinade will react adversely with an aluminum bowl and impart a metallic flavor to the dish.
5. Mix in romaine lettuce just before serving, served chilled as an appetizer salad or as a side dish with your favorite Mediterranean entree.
*Note this salad is best when made a day in advance.

Notes:

2024-11-20: A side for flounder Francaise, it was better than the entree
2018-01-07: our first attempt was quite good. 2018-01-07: Added to our cookbook.

12/04/2024