Tomato Salad

2 cups heirloom cherry or grape tomatoes, halved
1/2 cup crumbled feta cheese
1/4 thinly sliced fresh basil
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoon chopped fresh mint
1 tablespoon drained capers, chopped
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
2 lbs assorted beefsteak heirloom tomatoes, each cut into six wedges
1/4 teaspoon freshly ground black pepper
6 slices sourdough bread, toasted or grilled
1/2 teaspoon salt

1. Combine first nine ingrediants into a bowl. Sprinkle tomato mixture with salt and pepper, toss gently. Serve with bread.

Yields: 6 servings

Recipe Credit to Victoria @ Ramona Family Naturals

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