My sister first inspired this recipe. Now, it is a weekly staple during the summer. Serve it when tomatoes are at their peak. Using fresh feta is a key component. The red of the tomatoes contrasts well against the white feta and green basil, making a lovely presentation. Another plus, this salad can be premade. Add the basil chiffonade at the very end, but the tomatos seem to taste better if they marinate in the balsamic for a couple of hours.
2 - 3 ripe tomatoes, sliced into rounds, about 1/4 inch thick
1/4 c. Crumbled, fresh feta cheese
1/4 c. Kalmata olives, pitted and chopped
3 - 4 Basil leaves, chopped
2 Tbl Balsamic vinegar
Olive oil
Salt and pepper
Arrange the tomatoes on a plate, slightly overlapping the rounds for a nice presentation. Sprinkle with salt and pepper. Add the balsamic over the tomatoes. Swirl the balsamic around on the plate, making sure each tomato soaks up some of the balsamic. At this point, the salad can be covered and refrigerated for several hours. The tomatoes will soak up the balsamic, making them tastier. Before serving, remove from fridge, evenly top tomatoes with the olives, feta and basil. Drizzle with olive oil. A good quality, finishing oil, puts this simple salad over the top.
