Tomato-Feta-Basil Salad is a little bit upgraded version of the simplest Greek summer salad of tomatoes and feta, or we could say that this salad is the Greek version of Italian Caprese salad. The truth is the taste of this Greek salad and Caprese salad have nothing in common – feta cheese is a way more mature and solid cheese, and it gives a whole new dimension to this refreshing and so tasty salad.
In addition to open-face slices of tomatoes and crumbles of feta, both soaked into the olive oil, Greeks add basil leaves and sprinkle everything with balsamic vinegar and let it sit for awhile so that flavors mix together. Sometimes, they like to add some salt-cured capers or olives to make the whole experience an ultimate pleasure for the taste buds.
Greek Tomato-Feta-Basil Salad Recipe
- 2 medium, sweet tomatoes
- 300 gr. Of feta cheese, crumbled
- Bunch of basil leaves
- Olive oil
- Balsamic Vinegar
- Capers or olives (optional)
- Salt (optional)
The recipe for the tomato, feta cheese and basil salad is a very easy one.
Wash tomatoes and cut them in open-face rounds and place at the plate. Sprinkle them with salt, if not adding capers or olives.
Now cover each slice with whole basil leaves and then feta crumbles. Be sure to add more basil leaves at the top, before you pour generously Greek extra virgin olive oil over the tomatoes. At the end, sprinkle with balsamic vinegar.
If adding salt-cured capers or olives, throw a bunch over the salad, and let it sit in the refrigerator for awhile. First of all, flavors of all ingredients will mix well and give the unique, refreshing taste to the salad. Also, in hot summer days, this salad, when chilled is a real refreshment. Served it with toasted bread, so that once you finish eating your salad, you can indulge in the delight of papara, as Greeks call that juicy and tasty finishing off the meal when soaking pieces of bread in the left-over marinade.