This salad is a spin-off of the traditional Caprese salad. I used cherry tomatoes and chunks of feta cheese instead of fresh mozzarella cheese. Then I generously drizzled my homemade basil-parsley pesto over it as a dressing. It was so good, I caught myself having this for lunch and dinner yesterday.
Next time I think I might stir in some cooked whole-wheat cous cous, or farro. I suspect it would blend in perfectly with all of the flavors. Even tossing this salad with a light pasta would no doubt be delish!
Ingredients – these ingredients were eye-balled, so you can have more tomatoes than feta, or vice versa.
Feta cheese, cut into small cubes
1/2 cup olive oil
1 garlic clove
2 handfuls of fresh basil
1 small handful of fresh Italian parsley
a dash of salt
Slice tomatoes in half, lengthwise, and place onto a large serving dish. Sprinkle feta cubes over tomatoes.
In a food processor or blender, pulse basil, parsley, olive oil, and garlic clove together until it becomes a pasty sauce. Add a pinch of salt and pulse for a couple of seconds.
Lightly drizzle pesto over the tomato and feta salad, and serve.
Store remaining pesto in a sealed jar/container in the refrigerator for up to a week.