Although I’m ultimately REALLY ready for fall, it’s stuff like this that keeps me clinging, at least in part, to summer. I’m really going to miss being able to head over to the farmer’s market on Sundays and picking up perfect, sweet cherry tomatoes. Although we’re pretty much halfway through September, yesterday (when I made this salad) felt like the middle of summer. It was in the 90s, a few nice thunderstorms rolled through, and I had this salad.
This recipe was found on the blog Grown to Cook.
- 1.5 pounds cherry tomatoes (preferably a variety of colors)
- 5 oz. feta cheese
- 4-6 tbs plain Greek yogurt
- small bunch of basil
- fresh ground pepper, to taste
- salt, to taste
Cut the cherry tomatoes in half. Salt and pepper them lightly.
Add the feta, yogurt, and basil to a blender or food processor. Blend until everything is smooth. Add some more yogurt if the dressing isn’t quite pourable. Taste it, and add pepper and salt to your liking.
Drizzle the dressing over the tomatoes and go to town on those bad boys.
Note to self: this dressing would make for a killer dip.