My friend Stacie, who is Greek, taught me how to appreciate feta cheese. Feta is traditionally made from goat or sheep’s milk. It’s salted and brined and dries easily when drained. It’s the crumbly texture that makes it a perfect dressing for a tossed salad. I combined some feta cheese I bought with some beefsteak tomatoes. Drizzle some very good olive oil and you’ll have the perfect summer salad.
beefsteak tomatoes, diced
fresh feta cheese, crumbled
baby Yukon potatoes
1 small red onion, thinly sliced
a squirt of lemon juice
a jig of red wine vinegar
salt, pepper, olive oil
1. Cook the potatoes in salted boiling water until tender. Drain and quarter them to smaller pieces.
2. Combine and toss all the ingredients in a big bowl and season to taste.
Tomato Pasta Salad