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Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint Recipe

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This recipe for Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint, by , is from The Comforts of Home A Linder Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacey Garrett
Added: Wednesday, October 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4-5 large yellow tomatoes (or use whatever type of vine-ripened tomatoes are available)
1 cup coarsely chopped roasted red bell peppers
1/4 cup chopped fresh mint
2 T crumbled feta (I always use my favorite feta)
sea salt and fresh ground black pepper to taste

Dressing:
2 T olive oil
2 tsp. fresh lemon juice (could also use balsamic vinegar, but I love the combination of lemon with mint)

Directions:
Directions:
Chop red peppers and place in small bowl. Wisk together olive oil and lemon juice, stir into peppers and let them marinate while you prep other ingredients.

Wash tomatoes, wipe dry, cut out stem end, then cut into bite-sized pieces. (If the tomatoes are extra juicy, you may want to drain them in a colander for a minute, although this juice is the most flavorful part of the tomato, so if you don't mind having a juicy salad, skip this step.) Wash mint and chop, and crumble feta.

Put tomatoes, peppers with dressing, and mint into a bowl and gently combine. Arrange salad on individual plates, crumble feta over, and serve at room temperature.

 

 

 

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