I still have a few tomatoes coming from my garden. They are mainly cherry and grape tomatoes, but I have quite a few. And do you know what? I am tired of tomatoes! I know, I know, many of you would love to have garden fresh tomatoes. But for the last month I have had some regular tomatoes, but not enough to really do anything with. I get a few each day, but not enough to really make much with.
My cherry and grape tomatoes on the other hand are producing a lot. We are getting quite a few every day and you there are only so many things you can do with those varieties of tomatoes. I am trying hard to use them all up. I know in January we will be longing for a nice garden fresh tomatoes, so I am trying to enjoy them while I have them.
I needed a dish to take to a church dinner yesterday and I wanted to use up some of my cherry tomatoes. I thought about just taking a big bowl of them, but I wanted to get more creative than that. I decided to put together a marinated tomato salad.
I have seen recipes for tomato salads online so I knew what the basics were. But instead of really following a recipe, I decided to just put a few things together and see what worked. Well, it worked great. My husband loved this. He thought it was really good and he wants me to make it again soon.
I decided to post this today because I did not want to forget what I did. So, here it is. I hope you enjoy.
Marinated Tomato Salad
- 4 cups of cherry or grape tomatoes, I just used a bunch from my garden. I did not measure, but I think this is close.
- 4 tablespoons of balsamic vinegar
- 4 tablespoons of olive oil
- 1/4 cup feta cheese
- 1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Slice the tomatoes in half and combine with remaining ingredients. Refrigerate this for several hours so that the flavors combine well. Serve and enjoy!
This recipe linked to Mouthwatering Mondays.
I love to cook and bake, and my family loves to eat. Lynn’s Kitchen Adventures is all about sharing my love of cooking, recipes, tips, and ideas of how I combine this cooking passion with a busy life. [
If you’re still overwhelmed with those little tomatoes, try halving them, tossing them with some olive oil and herbs, roasting them, then freezing them in jars or baggies. Nice fresh tomato taste in the middle of winter, when you’re not so tired of them!
I might possibly be drooling over this 🙂 I love tomatoes and feta and every. other. ingredient in this.
Plus, the picture! NOM!!!