MAKES: 6 SERVINGS
START TO FINISH: 30 MINS
2 1/2 pounds assorted tomatoes (heirloom tomatoes, sliced; roma tomatoes, cut into wedges; yellow pear tomatoes, halved; and/or cherry tomatoes, halved
1 cup shredded fresh mint or basil leaves
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon sugar
1/8 teaspoon sea salt
1/8 teaspoon cracked black pepper
8 ounces marinated feta cheese*
Sea salt and cracked black pepper
- In bowl combine tomatoes and mint. In small bowl whisk together vinegar, oil, garlic, sugar, salt, and pepper. Pour over tomatoes; toss.
- To serve, divide tomatoes among individual plates. Top with undrained feta. Pass additional sea salt and pepper. Serves 6.
From the Test Kitchen
*TEST KITCHEN TIP:
Find marinated feta in jars in the refrigerated section of some supermarkets and specialty stores.
Nutrition Facts (Tomato and Mint Salad)
Per serving: 160 kcal , 11 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 16 mg chol. , 462 mg sodium , 9 g carb. , 2 g fiber , 6 g sugar , 7 g pro.