Tomato, Feta and Olive Salad

I love the sweetness and color variety of grape and cherry tomatoes this time of year. They are so yummy just by themselves, that I can't help but sample them while I'm in the store! In this dish, I decided to pair them with delicious tangy olives and creamy feta. These classic Mediterranean flavors mingle so well together and offer a totally tasty dish!


Ingredients:

1 pint grape or cherry tomatoes, cut in half
1 cup large green olives, cut in half
4 oz feta cheese
1/2 red onion, diced
Juice of one lemon
3 tablespoon extra-virgin olive oil
Sea salt and ground black pepper to taste

Directions:

Combine tomatoes, olives, feta, and onion in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad. Toss to coat. Season to taste with salt and pepper. Chill or serve at room temperature.

Mango Salsa

I love making different types of salsas, but one of my all time favorites is mango salsa. It makes for more of a sweet and spicy mix which I love. Just make sure your mangoes are ripe or they will be too hard and bitter. Peaches, Pineapple and Papaya work well in this recipe if you can't find ripe Mangoes.

Ingredients:

3 large ripe tomatoes, diced
1 large red onion, finely chopped
1 green pepper, seeded and finely chopped
1 ripe mango, diced
1 small jalapeno, seeded and minced (optional)
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Sea salt and pepper to taste

Directions:

Combine all ingredients in a large glass bowl. Stir well with and chill for at least 30 minutes before serving.

Tomato, Watermelon and Feta Salad

Watermelon and tomatoes are abundantly sweet and yummy this time of year. They naturally pair well with each other for this salad. Along with all this sweetness, feta cheese is added for its salt and tang which rounds out the all the wonder flavors of this salad.

Look for tomatoes in a variety of colors for more of a visual interest.

Ingredients

1 small seedless watermelon, cut into 1 inch chunks
3 large heirloom tomatoes, cut into 1 inch chunks
1/2 cup parsley, chopped
4 oz feta cheese
1/2 cup almonds, chopped
2 tablespoons red wine vinegar
4 tablespoons extra-virgin olive oil
Sea salt and pepper to taste

Directions:

Combine watermelon and tomatoes in large bowl. Add olive oil, vinegar, and herbs to mixture and toss lightly. Sprinkle with feta and almonds. Season to taste salt and pepper.