Trio Tomato Salad with Parsley Vinaigrette
  • Servings: 3 - 4
  • Preparation Time: 10 - 15
  • 1 C Grape Tomatoes, halved
  • 341g package Medley Tomatoes, halved / quartered for larger tomatoes
  • ½ English Cucumber, diced
  • ½ Red Onion, diced
  • 15 x ½ “ cubes Feta Cheese
  • ½ Bunch Parsley
  • Handful Fresh Basil (15 – 20 leaves including stems)
  • 2 cloves Garlic
  • ¼ Tsp. + Sea Salt
  • Pinch Black Pepper
  • Pinch White Pepper
  • Splash White Vinegar
  • ¼ C + EVOO
  1. Combine the parsley, basil, garlic, splash vinegar, salt and pepper(s) along with a TBSP. of EVOO in the food processor. Begin pureeing and pouring EVOO into the processor until the dressing is fully blended and pour able. Taste and adjust salt if desired.
  2. In a medium sized mixing bowl, combine all salad ingredients. Pour dressing over salad and gently toss making sure to keep the feta cubes intact.
  3. Transfer to a serving dish. ENJOY!
  4. **The vinaigrette tastes lovely at room temperature so if you’re refrigerating in advance make sure to remove the salad and leave at room temp for a few minutes prior to service.
A summery, fresh salad that is so delightful to eat. Medley tomatoes are stunning and equally as delicious. With a little love they make quite a satisfying salad!