Tomato, Feta and Basil Salad

Courtesy of Beth Vlasich Pav of Cooking by Design, LLC, on behalf of Les
Dames d’Escoffi er International

Makes 15-20 servings

8 medium size tomatoes, sliced into 1/8-inch strips
1 block (8 ounces) feta cheese, sliced into 1/8-inch pieces
2 small packages fresh basil, leaves picked off stems
3 teaspoons sea salt
2 teaspoons fresh ground pepper
1/4 cup olive oil

On large platter, arrange slices of tomato and feta so they overlap. Place basil leaf between each tomato and feta slice. Repeat.

Sprinkle with salt and pepper. Drizzle with olive oil. Serve immediately and enjoy!

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