Thanks, Carey for sharing this. I can’t wait to make it!!
Tomato Feta Salad
2 pints Cherry tomatoes, red or mixed colors
¾ cup small-diced red onion
2 T. white wine vinegar or champagne vinegar
3 T. olive oil
1 ½ t. kosher salt
½ t. freshly ground black pepper
2 T. chopped fresh basil leaves
2 T. chopped fresh flat-leaf parsley
¾ lb. feta cheese
Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta into a ½ to ¾ inch dice, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
Fat – 19.06, Carbs – 8.65, Net Carbs – 6.95, Protein, 9.23, Calories – 238