• 1 pound cherry or grape tomatoes, sliced in half
  • ½ cup chopped onions
  • 2 teaspoons fresh chopped basil
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar

A fresh and flavorful salad straight from the garden

Tales of the Dinner Belle

By Brenda Stanley

I’ve found a kindred soul in one of my neighbors. Norm Higley lives with his wife, Donna at the end of my lane and have a yard and garden that I yearn for. We swap eggs for raspberries or other produce that’s in season, and I enjoy having his expertise when it comes to my own green thumb challenges. Last week he brought over several pounds of beautiful cherry tomatoes, so I immediately made one of my favorite fresh tomato recipes. My tomato feta salad, so this was the perfect opportunity to make it. It’s colorful, easy to make, and full of fresh garden flavor.

Belle’s Tomato Feta Salad

1 pound cherry or grape tomatoes, sliced in half

½ cup chopped onions

2 teaspoons fresh chopped basil

1/3 cup crumbled feta cheese

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

In a medium sized serving bowl, place the tomatoes, onions, basil and feta cheese and toss to mix.  In a small bowl, whisk together the oil and vinegar.  Pour over the tomatoes and toss to coat.