This dish of bitter greens paired with sweet cherry tomatoes, laced with creamy feta, and dressed with vinaigrette, is perfect for a warm late summer night. It's hard to stop eating this crunchy salad. The amounts listed are approximate, use what you have on hand.
Prep time: 15 minutes
2 cups cherry tomatoes (I used Matts Wild Cherry, which are small and sweet)
1 cup arugula leaves, washed and spun dry
1 cup parsley and par-cel leaves, washed and spun dry
1/2 cup basil leaves, washed and spun dry
1/2 cup feta cheese, crumbled
2 TB red wine vinegar
2 TB olive oil
Salt and pepper to taste
Toss the tomatoes, greens and feta. Dress with vinegar and oil. Serve, seasoning to taste with salt and pepper.
Submitted by Tod Dimmick,
"The Foodie" at 1000radishes